Oven roasted fingerling potatoes recipe
Who doesn't like potatoes? I am a die hard fan of this root vegetable and find it immensely versatile in my cooking needs. Roast it, grill it, bake it, mash it, steam it - everything and almost anything works with potatoes. I esp. love them roasted and enjoyed them a lot in my growing up years and do so even now. But with growing health concerns and 'looks' conscious world in which we live today, roasting is such a 'taboo' word. With heavy heart, I bid adieu to roasted potatoes at some point in my life. But with the advent of Oven in my life, things have been quite hunky dory in my kitchen. I have started dreaming as well as enjoying roasted potatoes again, of course with so much less oil and fat, that it makes a happy and satisfactory splurge.
Oven roasted fingerling potatoes recipe
This post has been lying around in my drafts for a while now - I was in my usual grocery shopping when these immensely cute fingerling potatoes beckoned me. Chopping and cooking fingerling potatoes is a sin! They are made to be roasted. These crunchy bites are the thing to uplift your moods as well as that damp weather. I made these crispy and spicy oven-roasted potatoes encrusted with sage leaves from my garden. I adapted this recipe from 'Better Homes and Garden's magazine which published an 'Appetizers' special. Oven roasted fingerling potatoes recipe I added Indian spices to it - little pinch of Garam Masala, Red chili powder and a dot of turmeric to heat up things a bit. You can add any seasoning of your choice. I have eyeballed the measurements - they are not at all complicated to mix and match things suited to your needs and taste buds.
  • Cook time:
  • Prep time:
  • Serves: 2 people
Ingredients
  • About 15 fingerling potatoes
  • 1 tbsp Olive oil ( little more or less depending upon the size of potatoes)
  • 1/4 - 1/2 tsp Garam Masala
  • 1/2 tsp -1 tsp red chili powder, as per taste
  • pinch of turmeric powder
  • about 30 fresh sage leaves
  • salt to taste
Method
1. Preheat Oven to 425F. Line a baking sheet with foil or parchment paper. Grease the foil lightly with PAM spray or oil. Cut the potatoes half lengthwise. Place them in a bowl and add the seasoning to it. You need just enough oil to coat the potatoes with the spices. For the size I had, I found almost 1 tbsp of oil enough though the original recipe called for 2 tbsp of oil.
2. Now press a sage leaf against the cut side of the potatoes. The oil will help it to stick to its surface.
3. Arrange the potatoes on the baking sheet, cut side down.
4. Bake them for 15-20 minutes or until tender.
Serve them warm or at room temperature. Oven roasted fingerling potatoes recipe Couldn't have been more simple than this now, don't you agree? Oven roasted fingerling potatoes recipe

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2 Member Reviews

By Suma on Mar 22, 2012

Hi,

I tried this recipe with bit alterations because of the availability of ingredients.... Mixed Veg Oil, Oregano, Chilly Flakes, Salt, Lemon, Chilly Powder very little... But kept in Oven selecting 15 Mins.. Kept checking, Potatoes turned too hard after cooked. Tried Grill later in Oven, Even then it turned too hard. Taste was awesome but bit hard for our tooth. unfortunately wedges were not crispy soft kinds.. Its was roasted kinds.. Mostly like hard wedges...

Any suggestions?

Thanks,

Suma

Hi Suma,

If the potatoes were hard, then it means that the potatoes did not get cooked completely. next time keep it longer. In my step 4 I mention that you have to cook them until tender. Insert a fork/toothpick in the potatoes, if it pierces easily, then its done. --DK

By Eileen on Jan 24, 2012

I made these pretty much as the recipe advised, unfortunately I didn't have any sage leaves which I think is a gorgeous idea so I sprinkled some dried sage on the bottom of the pan before adding the potatoes, they were delicious and more importantly low fat as I'm doing a Healthy Eating Plan and these potatoes are perfect.

33 Comments

By 5 Unusual Potato Varieties to Grace Your Table on Feb 6, 2014

[...] golden flesh. They have a slight nuttiness about them that is only highlighted by roasting. These roasted Russian bananas with sage diverge from your run-of-the-mill roasted potato recipe, and pan-roasted Russian fingerling [...]

By 5 Unusual Potato Varieties to Grace Your Table | organicauthority.com - Organic Living on Feb 6, 2014

[...] golden flesh. They have a slight nuttiness about them that is only highlighted by roasting. These roasted Russian bananas with sage diverge from your run-of-the-mill roasted potato recipe, and pan-roasted Russian fingerling [...]

By asma on Jun 2, 2013

i m loving it........yummy :-P

By asma on Jun 2, 2013

I m loving it...........yummy :-P

By Oven Roasted Fingerling Potatoes | Ginger's Kitchen on May 30, 2013

[...] is one that I pinned on Pintrest.  Check out the original recipe for step-by-step pics of the preparation process.  I really liked how they turned out and would [...]

By Granni on Aug 5, 2012

:!: :-P I have now spent about an hour browsing for these lucious little guys to be done in a tasteful and "wow" method, other than boiling them!! Thank you!! Thank you!! In Ontario we find them nearly everywhere but they are quite a bit more costly then any other types!! We have an awesome little store whose "back" shelf, holds the 'day old' items!! We found this little package of about 15 fingerlings and only for a buck!!! Steak tonite, and neither of us can wait to try it out!!!! I'll write with our comments, and try not to drool on my keyboard!!!! Granni!!! :)

By john on May 19, 2012

Bravo! Great recipe. Perfect combination of potato creaminess, garam masala, and heat. Sage leaves from the garden were a nice touch. Was a big hit in our house. Thank you.

By Potato, Potahto | going vegan on Aug 29, 2011

[...] up, oven baked fries. Don’t think just because you’re trying to become a vegan means you can’t have [...]

By MARIA on Jan 10, 2011

:wink:

By SBB on Sep 28, 2010

loved this recepie!! I made it with the lemon rice in 20 mins flat!!!! I used a little more oil but next time(and its around the corner pretty soon!!) il use half of the quantity only!!

By Shoba Shrinivasan on May 3, 2010

Hi, First tme on your site and loved t. Loved the way you have baked your potatoes....Oh I am a potatoe freak too...And being so versatile, its pretty awesome in all forms and shapes. I am also a cilantro freak so i am planning to team them up with chopped cilantro pieces and grated garlic....YUM!!!

By ktrebor1969 on Mar 24, 2010

I love fingerling potatoes especially the french and russian banana. They grow really great in my garden. A great source of seed fingerling potatoes so you can plant your own is http://www.nwseed.com

By srividya on Mar 14, 2010

I have tried baking potatoes more or less in your method but i cut the potatoes into 8 pieces.Will try ur method adding mint leaves instead of sage.Looks very good Thank you very much

By S on Feb 9, 2010

Love this recipe; I add a little honey to get a glaze on them and use lightly crushed cummin and fennel instead of the garam masala. Good snapshots!

By Rashmi on Dec 16, 2009

Hi! Beautiful pics! Looks very tempting! I haven't been able to get fingerling potatoes in this part of the world I live. Could the same result be achieved by using Granola potatoes? Thanks:)

I think any kind of potatoes can be used for this recipe - smaller size the better and that's only cos it would take lesser time to roast :). You just need potatoes for this recipe :) --DK

By Judy on Nov 28, 2009

Oh yes.... come to mama! I absolutely adore the versatility of potatoes, and this is definitely one good way of "mixing it up". Indian spices are not appreciated enough for its intensity; I think it's a great addition to meats veggies or fish

By Shankari on Nov 25, 2009

Was it too sagey? I thought a lil bit of sage goes a long way?

I used mini sage leaves from my garden - I have used like even 2 baby leaves for one potato. They were mild and just had a mild sage taste, nothing overpowering at all - even I was wondering at first about it going strong on my potatoes. It could possibly be because of the fresh home grown sage leaves which are v tiny. I think if store bought one leaf per potato would suffice. --DK

By GR on Nov 24, 2009

Really wonderful receipe and nice click.

By musical on Nov 24, 2009

Some really gorgeous pictures, DK!

By Leanna on Nov 24, 2009

Those are beautiful and I am sure that they taste just as good.

By Roochi on Nov 24, 2009

I have seen these potatoes though never tried... your pic is inviting... a quick snack to munch... :)

By CurryLeaf on Nov 24, 2009

LOVE these-I too love potatoes and love it roasted.Garam masala and sage leaves- new combo Looks perfect

By Usha Rao on Nov 24, 2009

your potatoes are very tempting... :)

By Cynthia on Nov 24, 2009

These are gorgeous! You did an excellent job!

By peanutts on Nov 24, 2009

I love potatoes, even plain boiled ones :) very cute potatoes u have got there :)

By nags on Nov 24, 2009

that looks awesome, i was wondering about using curry leaves too. will let you know if i try :)

By pari on Nov 24, 2009

Hi DK! The potatoes look great and I am ready to grab them. I guess even basil/oregano will taste good :-P . I have only one thing to say that the Potatoes are modified stem and not the roots of the plant. Thus store food/starch in them.

By jyostna on Nov 24, 2009

hey...what r sage leaves?? where can i get them in India ????

Sage leaves are herbs like our coriander leaves, mint leaves etc. I think they are called as "Seesti or Salbia or Sefakuss" In hindi, although I am not v sure. I am also not aware of the availability in India. Just use mint, coriander or curry leaves instead. Anything works! :) -- DK

By Geeth on Nov 24, 2009

Very good snack. It's really tempting :wink:

By Sunshinemom on Nov 23, 2009

My favourite snack! I do not add garam masala. Yours looks tempting!

By Pavani on Nov 23, 2009

Very fancy looking potatoes. They look perfect.

By Veggie Belly on Nov 23, 2009

Youve done a fabulous job roasting these so golden brown! Love the little sage leaves on top!

By Laura on Nov 23, 2009

Did you ever try this with curry leaves? I am wondering if that would be good.

I use curry leaves while making these potatoes in a skillet - but havent used them while baking them - I am thinking it might get too dry..not too sure! I am sure it would be v aromatic though! Will update the next I try it with the leaves -- DK