Oven Roasted Fingerling Potatoes

By DK on Nov 23, 2009
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.
References

recipe slightly adapted from appetizer special issue of better homes and garden magazine

Basic Information
Prep Time: Under 30 min
Cook Time: Under 30 min
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.
Oven roasted fingerling potatoes recipe
2
Now press a sage leaf against the cut side of the potatoes. The oil will help it to stick to its surface.
Oven roasted fingerling potatoes recipe
3
Arrange the potatoes on the baking sheet, cut side down.
Oven roasted fingerling potatoes recipe
4
Bake them for 15-20 minutes or until tender.
Oven-roasted fingerling potatoes recipe
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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33 Responses to “Oven Roasted Fingerling Potatoes”
  1. asma

    i m loving it……..yummy :-P

  2. asma

    I m loving it………..yummy :-P

  3. Granni

    :!: :-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!!! :)

  4. john

    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.

  5. SBB

    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!!

  6. 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!!!

  7. ktrebor1969

    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

  8. srividya

    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

  9. 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!

  10. Rashmi

    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

  11. 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

  12. 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

  13. Really wonderful receipe and nice click.

  14. musical

    Some really gorgeous pictures, DK!

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

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

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

  18. your potatoes are very tempting… :)

  19. These are gorgeous! You did an excellent job!

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

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

  22. 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.

  23. jyostna

    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

  24. Geeth

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

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

  26. Very fancy looking potatoes. They look perfect.

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

  28. Laura

    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

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