Crispy Garlic Herb Roasted Fingerling Potatoes (The Perfect Side Dish)

These are truly the best roasted fingerling potatoes I have ever made.

I remember the first time I had a dish that made me stop mid-chew and ask, “What is that amazing flavor?” I was at a new little bistro downtown with my husband, and they served this incredible glazed salmon. It was salty, it was a little sweet, and it had this deep, savory flavor I just couldn’t place. When I finally asked the server, she smiled and said the secret was white miso paste.

A lightbulb went off in my head. I had always thought of miso as just for soup, but here it was, transforming a simple piece of fish into something extraordinary. My mind immediately went to my own kitchen and my classic side dishes. I’ve always prided myself on my roasted potatoes. A little olive oil, some fresh herbs from the garden, salt, and pepper. Simple, classic, and always a crowd pleaser.

But what if I added that secret umami ingredient? I went to the store the very next day, picked up a tub of miso, and went to work on a batch of my favorite roasted fingerling potatoes. The result was nothing short of a revelation. The miso paste mixed with olive oil created a glaze that made the potatoes unbelievably crispy and golden brown, and the flavor was out of this world. It’s that little something extra that makes people’s eyes go wide. It’s my secret weapon for turning a simple side into the star of the show.

Skip to My Special Recipe!

Why This Roasted Fingerling Potatoes Recipe Works

Roasted potatoes are a cornerstone of comfort food for a reason. They’re simple, satisfying, and pair well with just about anything. The technique of high-heat roasting creates a wonderful textural contrast, giving you a fluffy, steamy interior encased in a wonderfully crisp, golden-brown skin. It’s a method that has been passed down through generations in kitchens all across the South and beyond. Everyone has their own little trick, whether it’s a specific herb blend, a dash of paprika, or a certain type of fat.

So, why mess with a classic? Because we can make it even better. This recipe takes that beloved foundation and elevates it with one key ingredient: miso paste.

Miso is a traditional Japanese seasoning produced by fermenting soybeans with salt and koji. It’s the secret to that savory, complex flavor known as umami. When you whisk miso paste with olive oil and coat the potatoes, something magical happens in the oven. The sugars in the miso help the potatoes caramelize more deeply and evenly than they would with just oil alone. This results in an exceptionally crispy, almost crackly exterior that is so satisfying.

Beyond the texture, the flavor is what truly sets these roasted fingerling potatoes apart. The miso adds a salty, tangy, and deeply savory note that complements the earthy flavor of the potatoes and the piney aroma of fresh rosemary. It’s a flavor that’s hard to describe but instantly recognizable as delicious. A final squeeze of fresh lemon juice at the end cuts through the richness and brightens everything up, making each bite perfectly balanced. It’s an unexpected twist that makes a familiar side dish feel new and exciting again.

Ingredients for Roasted Fingerling Potatoes

The beauty of this recipe is its simplicity. We are using a handful of high-quality ingredients to create a side dish with incredibly complex flavor. Every single component plays a crucial role in the final taste and texture, so let’s talk about what you’ll need.

• 1.5 lbs fingerling potatoes, scrubbed and halved lengthwise
• 3 tablespoons olive oil
• 1.5 tablespoons white or yellow miso paste
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, finely chopped
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon fresh chives, finely chopped
• 1 teaspoon fresh lemon juice
• Flaky sea salt, for finishing

The star of the show here, the ingredient that provides my signature twist, is the miso paste. I recommend using white (shiro) or yellow (shinshu) miso for this recipe. White miso is fermented for a shorter period, making it milder and slightly sweeter, which is perfect for complementing the potatoes without overpowering them. Yellow miso is a great alternative with a slightly earthier flavor. While you can find red miso, it has a much stronger, saltier profile that might be a bit too assertive for this dish.

For the other ingredients, quality matters. Using fresh rosemary and fresh chives is non-negotiable in my book. The flavor of fresh herbs is so much more vibrant and aromatic than dried. The same goes for the garlic, use fresh cloves and mince them yourself rather than using the jarred kind. A good quality olive oil will also make a difference, as its fruity notes will be a part of the delicious coating. And please, don’t skip the flaky sea salt at the end. Those crunchy little crystals add a final burst of flavor and texture that truly finishes the dish.

Step-by-Step Instructions For Making Roasted Fingerling Potatoes

This recipe is wonderfully straightforward, but a few key techniques will guarantee you get those perfectly crispy, flavorful potatoes every single time. Follow these steps closely, and you’ll have a new favorite side dish on your hands.

Step 1: Prep Your Oven and Pan

First things first, preheat your oven to 425°F. Getting your oven nice and hot before the potatoes go in is crucial for achieving that crispy exterior. A hot oven immediately starts searing the outside of the potatoes. While it’s preheating, line a large baking sheet with parchment paper. This is an important step, not just for easy cleanup, but also to prevent the miso glaze from sticking to the pan and burning.

Step 2: Create the Miso Glaze

In a small bowl, add the olive oil and the miso paste. Use a small whisk or a fork to combine them until the mixture is completely smooth and emulsified. You want to make sure there are no little clumps of miso left. Once it’s smooth, stir in your minced garlic, finely chopped fresh rosemary, and the freshly ground black pepper. Give it all a good mix. Your kitchen will already start to smell amazing.

Step 3: Coat the Potatoes

Place your scrubbed and halved fingerling potatoes in a large bowl. It’s important to use a bowl big enough to toss everything without making a mess. Pour the miso-oil mixture over the potatoes. Use your hands or a large spoon to toss them thoroughly. You want to make sure every single nook and cranny of each potato half is evenly coated with that delicious glaze.

Step 4: Arrange and Roast

Now for the most important technique for crispy potatoes. Arrange the coated potatoes on your prepared baking sheet in a single layer. Do not overcrowd the pan. If they are too close together, they will steam instead of roast. Most importantly, place each potato half with the cut-side down on the parchment paper. This direct contact between the flat surface and the hot pan is what creates that deep, golden-brown, caramelized crust. Roast for 20 to 25 minutes. They are done when they are tender enough to be easily pierced with a fork and the bottoms are beautifully browned and crisp.

Step 5: Finish and Serve

Once the potatoes are out of the oven, immediately transfer them to your serving bowl. While they are still piping hot, drizzle them with the fresh lemon juice and sprinkle over the chopped chives. The heat from the potatoes will release the aroma of the lemon and chives. Give them a gentle toss to combine everything. Have a taste, and then finish with a generous sprinkle of flaky sea salt before bringing them to the table.

How To Serve Roasted Fingerling Potatoes

These umami-roasted fingerling potatoes are so versatile, they can honestly find a home next to almost any main course you can dream up. Their savory, slightly tangy flavor profile makes them an exciting alternative to standard roasted potatoes or fries. The easiest and most classic way to serve them is as a simple side dish. They are absolutely perfect alongside a perfectly seared steak, a juicy roasted chicken, or a flaky piece of baked salmon. The robust flavor of the potatoes stands up beautifully to these rich main dishes.

But don’t feel like you have to stop there. These potatoes have main character energy and can be used in more creative ways. Think about turning them into the star of a warm potato salad. Once roasted, let them cool just slightly and toss them with some arugula, crumbled goat cheese, and a light vinaigrette. The crispy edges and creamy centers provide a wonderful texture for a salad.

Here are a few more of my favorite ways to serve them:

• As an Appetizer: Pile them onto a platter and serve them with a dipping sauce. A creamy garlic aioli or even a spicy sriracha mayo would be divine. They are the perfect, elegant finger food for a cocktail party.
• For Brunch: Chop up any leftovers and use them as the base for a fantastic breakfast hash. Sauté them with some onions, bell peppers, and maybe some leftover sausage or bacon. Top it all with a sunny-side-up egg for a truly decadent weekend brunch.
• On a Dinner Board: Create a beautiful “roast dinner” board by arranging the potatoes alongside sliced roast beef, roasted carrots, and a small bowl of gravy or horseradish sauce for dipping. It’s a fun, interactive way to serve a classic meal.

No matter how you choose to serve them, they are sure to be a hit. Just be prepared for everyone to ask you for the recipe. It’s up to you whether you want to share your secret ingredient or not!

How To Store & Reuse Roasted Fingerling Potatoes Leftovers

While these roasted fingerling potatoes are definitely best enjoyed fresh and hot from the oven, life happens, and sometimes you have leftovers. The good news is, they store and reheat quite well, as long as you follow a few simple rules. The key is to preserve as much of that wonderful crispy texture as possible.

First, let the potatoes cool completely to room temperature before storing them. Putting hot food in the fridge creates condensation, which is the enemy of crispiness and will make your potatoes soggy. Once they are cool, place them in an airtight container. They will keep in the refrigerator for up to 4 days. I don’t recommend freezing these potatoes, as the freezing and thawing process can negatively affect their texture, making them mushy.

When it comes to reheating, please step away from the microwave. While it’s fast, it will turn your beautiful, crispy potatoes into a sad, steamy pile. The best way to bring them back to life is by using dry heat. Here are my two favorite methods:

• In the Oven: Spread the leftover potatoes on a baking sheet in a single layer. Pop them into a preheated 400°F oven for about 10 to 15 minutes, or until they are heated through and the edges have crisped up again.
• In the Air Fryer: If you have an air fryer, this is an excellent option. Place the potatoes in the air fryer basket and heat them at 375°F for about 5 to 7 minutes, shaking the basket halfway through. They’ll come out almost as crispy as when they were first made.

Beyond simply reheating, leftovers are a fantastic starting point for a whole new meal. As I mentioned before, they make an incredible breakfast hash. You can also chop them up and toss them into a frittata or omelet for added flavor and texture. They are also wonderful for bulking up a soup or a stew. Just add them in during the last few minutes of cooking to heat them through. Reimagining leftovers is one of my favorite kitchen challenges, and these potatoes make it easy.

Substitutions & Variations For Roasted Fingerling Potatoes

One of the best things about a solid base recipe like this one is how easy it is to adapt to your tastes or what you happen to have in your pantry. While I adore the miso and rosemary combination, there are plenty of ways to switch things up and make these roasted fingerling potatoes your own.

If you don’t have fingerling potatoes, don’t fret. This recipe works beautifully with other types of waxy potatoes. Try using baby Yukon Golds, red potatoes, or new potatoes. The key is to cut them into uniform, bite-sized pieces, about 1 to 1.5 inches, to ensure they all cook evenly. If you can’t find fresh rosemary, fresh thyme is a wonderful substitute, offering a similar woodsy flavor that pairs well with the miso. In a pinch, you could use a teaspoon of dried herbs, but the flavor won’t be quite as bright and vibrant.

Here are a few fun variations to try:

• Spicy Miso Potatoes: Add a teaspoon of sriracha, gochujang, or a pinch of red pepper flakes to the miso and olive oil mixture. This gives the potatoes a wonderful kick of heat that contrasts beautifully with the savory umami flavor.
• Different Herbs: Instead of rosemary, try using finely chopped fresh sage for a more autumnal flavor profile. You could also finish the potatoes with different fresh herbs, like parsley or dill, instead of chives.
• Add Some Cheese: For an extra layer of decadence, sprinkle some freshly grated Parmesan cheese over the potatoes during the last 5 minutes of roasting. The cheese will melt and get crispy, adding another salty, savory element.
• Sweet and Savory: Whisk a teaspoon of honey or maple syrup into the miso glaze. This will enhance the caramelization even further and add a lovely hint of sweetness to balance the saltiness of the miso.

For a dietary tweak, if you need this recipe to be gluten-free, just ensure that your brand of miso paste is certified gluten-free. Most are, as they are typically made from soybeans and rice, but it’s always best to check the label, as some can contain barley.

5 FAQs About Roasted Fingerling Potatoes

Here are some straightforward answers to the most common questions I receive about this roasted fingerling potatoes recipe.

What is miso and why is it in this roasted fingerling potatoes recipe?

Miso is a fantastic ingredient that I think is underutilized in Southern and American cooking. It’s a traditional Japanese seasoning paste made from fermented soybeans, salt, and a mold called koji. Sometimes, other ingredients like rice or barley are included. It’s the foundation of flavor for many Japanese dishes, most famously miso soup. There are different types, but the most common are white (shiro), yellow (shinshu), and red (aka). The longer the fermentation, the darker and more intense the flavor becomes.

I’ve included it in this roasted fingerling potatoes recipe as my special twist because it adds an incredible depth of savory flavor called “umami.” This is often described as the fifth taste, alongside sweet, sour, salty, and bitter. It’s a meaty, complex, mouthwatering sensation. When combined with olive oil to make a glaze, the miso not only seasons the potatoes from the inside out, but its natural sugars also help the potatoes achieve a superior level of browning and crispiness during roasting. It creates a salty, tangy, savory crust that you simply can’t get from salt and pepper alone. It elevates a simple side dish into something truly memorable.

Why did my roasted fingerling potatoes come out soggy instead of crispy?

This is the most common pitfall when it comes to roasting any vegetable, and there are usually a few culprits. First and foremost is oven temperature. Your oven needs to be hot, at least 400°F, and in this case, 425°F. If the temperature is too low, the potatoes will slowly cook and steam in their own moisture instead of searing and crisping up on the outside. Always make sure your oven is fully preheated before the pan goes in.

The second major reason is overcrowding the pan. When you pile potatoes on top of each other or too close together, you trap steam. This steam prevents the surfaces from drying out and getting crispy. You must arrange them in a single, even layer with a little bit of space between each piece. If your baking sheet isn’t big enough to hold all the potatoes in one layer, it’s much better to use two separate pans. Finally, make sure your potatoes are dry before you coat them. After you wash them, pat them thoroughly dry with a kitchen towel. Excess water on the surface will also create steam and hinder crisping.

Do I need to peel the fingerling potatoes before roasting?

Absolutely not! Please, don’t peel your fingerling potatoes. The skin is one of the best parts. Fingerling potatoes have very thin, delicate skin that becomes wonderfully crisp and flavorful when roasted. It also holds a lot of the potato’s nutrients and fiber, so leaving it on is healthier, too. The skins add a lovely rustic texture and help the little potatoes hold their shape as they cook.

All you need to do is give them a good scrub under cool running water to remove any dirt. I like to use a soft vegetable brush for this. After washing, as I mentioned before, it’s very important to dry them completely. Once they are clean and dry, simply slice them in half lengthwise, and they are ready for the miso glaze. This recipe is designed to be easy and low-fuss, and skipping the peeling step is a big part of that charm.

Can I make these roasted fingerling potatoes ahead of time?

While potatoes are always at their peak crispiness right out of the oven, you can certainly do some prep work ahead of time or make the entire dish in advance if needed. To prep ahead, you can wash, dry, and slice the potatoes a day in advance. Store the cut potatoes submerged in a bowl of cold water in the refrigerator to prevent them from browning. When you’re ready to cook, just drain them and pat them completely dry before tossing with the glaze. You can also whisk together the miso glaze and store it in an airtight container in the fridge for up to three days.

If you need to make the entire dish ahead of a party or holiday meal, you can. Roast them as directed and let them cool completely. Store them in an airtight container in the fridge. When you’re ready to serve, spread them on a baking sheet and reheat in a 400°F oven for 10-15 minutes until they are hot and have regained their crispness. Hold off on adding the final touches of lemon juice, chives, and flaky salt until just after you reheat them to keep those finishing flavors fresh and bright.

Can I make these roasted fingerling potatoes in an air fryer?

Yes, you certainly can, and they turn out wonderfully! An air fryer is essentially a small convection oven, and its circulating hot air is perfect for making things extra crispy. The method is very similar to the oven instructions. First, prepare the potatoes by tossing them in the miso glaze as directed in the recipe.

Preheat your air fryer to 400°F. Place the coated potatoes in the air fryer basket in a single layer. Just like with oven roasting, it’s very important not to overcrowd the basket, so you may need to cook them in two batches depending on the size of your air fryer. Cook for about 15 to 20 minutes, shaking the basket halfway through the cooking time to ensure they cook evenly on all sides. They’re done when they are golden brown, crisp, and tender on the inside. Transfer them to a bowl and finish with the lemon juice, chives, and flaky salt as usual.

Try These Recipes Next

If you loved the savory, comforting nature of these Umami-Roasted Fingerling Potatoes, I just know you’ll enjoy some of the other popular recipe collections here on This Gal Cooks. These potatoes are a perfect side for so many occasions, from a simple weeknight dinner to a big holiday feast.

They are a fantastic addition to any special meal, especially when you’re planning a big spread for family and friends. For more ideas on building the perfect holiday menu, from the main course to all the delicious sides, you should definitely check out my complete guide to Thanksgiving Dinner Ideas. You’ll find plenty of inspiration to make your next gathering extra special.

Of course, a great side dish needs a great main course to go with it, any night of the week. If you’re looking for simple, delicious meals that you can get on the table without a lot of fuss, I’ve got you covered. My collection of 110 Easy Dinner Ideas is packed with recipes that your whole family will love, and these potatoes would be a perfect partner for so many of them.

And let’s be honest, we all appreciate recipes that taste like a million bucks but don’t actually cost that. These potatoes are a great example of how to make something truly impressive using simple, affordable ingredients. For more recipes that are kind to your wallet, be sure to browse through my favorite Cheap Meal Ideas and Budget Friendly Recipes. Delicious food doesn’t have to be expensive!