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These roasted fingerling potatoes are crispy and golden on the outside, tender and buttery on the inside and that’s just where the magic starts! Next, they’re tossed with truffle oil and truffle salt for an irresistible combo of truffle flavors and then finished with parmesan, fresh parsley and a little lemon zest for the perfect balance of rich and bright.
Table of Contents
- 3 Reasons I Love These Roasted Fingerling Potatoes
- Ingredient Notes
- How To Make Parmesan Truffle Roasted Fingerling Potatoes
- Oh No… I Think They’re Stuck
- Ways To Serve Them
- Tips for Crispy Roasted Fingerling Potatoes
- FAQ
- You Might Also Love These Potato Recipes
- Parmesan Truffle Roasted Fingerling Potatoes Recipe
3 Reasons I Love These Roasted Fingerling Potatoes
- They’re seriously so good! If you’re a parmesan truffle fries person, this side dish is calling your name. These roasted fingerling potatoes get tossed with truffle oil and truffle salt, then finished with parmesan, fresh parsley and bright lemon zest for an irresistible combination that’s simple but also feels fancy (in the best way).
- They’re super easy! Minimal prep, maximum payoff. No peeling required either! Just slice the fingerling potatoes in half lengthwise, pop them in the oven and let it do its thing.
- They go with basically everything! Chicken, steak, pork, seafood… even brunch with eggs – they just work! This side dish is easy enough for a weeknight dinner but special enough for holiday meals too.
Ingredient Notes
Here’s what you’ll need to make these parmesan truffle fingerling potatoes:
Detailed ingredient list and directions located in the recipe card below.
- Fingerling Potatoes: I highly recommend using fingerling potatoes but if you just can’t find them, baby potatoes work too.
- Avocado Oil: My go-to neutral oil with a high smoke point. It helps the potatoes get those crispy, golden edges we’re after.
- Salt & Pepper: A good sprinkle of sea salt and freshly ground black pepper seasons up the potatoes nicely before roasting. All the other flavors will be added after.
- Truffle Oil and Truffle Salt: This is where the magic happens. Once the potatoes come out of the oven, they get tossed with some truffle oil (I love white truffle oil here) and a sprinkle of truffle salt for the most delicious combo of truffle flavors.
- Parmesan: Freshly grated is best (I like using a coarse microplane grater for those fluffy little shreds). You can also substitute the parmesan for asiago or pecorino.
- Parsley: A sprinkle of finely chopped fresh parsley adds a pop of color and freshness.
- Lemon Zest: Totally optional but I love the bright flavor it adds (complements the dish so well). A microplane zester makes it really easy to get that finely grated lemon zest. Make sure to grate off only the yellow part of the peel (the white part is bitter).
How To Make Parmesan Truffle Roasted Fingerling Potatoes
Let’s walk through it step-by-step (with photos!) so you can see how easily these come together.
Step 1: Prep potatoes for roasting
Cut 1 ½ pounds (680 grams) of fingerling potatoes in half lengthwise and place them on a baking sheet. Drizzle over 2 tablespoons of avocado oil, 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper. Then toss everything together right on the pan until the potatoes are evenly coated.
Step 2: Arrange potatoes on baking sheet
Spread the potatoes out in a single layer on the baking sheet with the cut side facing down.
Step 3: Roast the fingerling potatoes
Pop them into a preheated 425F (220C) oven and bake until they’re tender on the inside with a golden, crispy bottom (the flat cut side). This usually takes about 30-35 minutes but timing can vary depending on the size of your potatoes.
TIP
Oh No… I Think They’re Stuck
Don’t panic! Depending on your baking sheet, the potatoes can sometimes seem a little stuck when you pull them out of the oven. Just grab a fish spatula and slide it underneath. The thin, flexible edge makes it super easy to lift them without losing that crispy bottom (which is the best part!).
Step 4: Add the truffle magic
Immediately drizzle over 1 tablespoon of truffle oil (I love white truffle oil for this) and a sprinkle of truffle salt to taste. Give the roasted potatoes a gentle toss and transfer to a serving bowl.
Step 5: Add the finishing touches
Sprinkle over finely grated parmesan (measure with your heart!), 1 tablespoon of finely chopped fresh parsley and the zest of 1 lemon. Serve immediately (and try not to eat them all straight from the bowl before they hit the table!).
Ways To Serve Them
If you’re wondering what these truffle and parmesan roasted fingerling potatoes go with… the short answer is: pretty much everything. They’re wildly versatile!
- The perfect side dish: Chicken, steak, fish – you name it! They’re easy enough for a weeknight dinner with your favorite protein and a big salad but also special enough for holidays like Easter or Christmas. Try them paired with herb crusted salmon, grilled marinated steaks, cast iron pork tenderloin or a spatchcock turkey with herb butter.
- Serve them as an appetizer: Add a little bowl of aioli (or your favorite dipping sauce) and you’ve got a simple appetizer that feels a little fancy.
- Great for brunch too: These are so good alongside a quiche, frittata, fluffy scrambled eggs or perfectly poached eggs.
A Few Tips
Tips for Crispy Roasted Fingerling Potatoes
Let’s talk about how to get those perfectly crispy, golden edges.
- Slice them lengthwise. This creates a flat surface that turns irresistibly golden and crisp in the oven.
- High heat is the trick. 425F (220C) might feel like too much but high heat is what gives you that crispy outside and tender, buttery center.
- Skip the parchment. If crispy edges are the goal (and they are!), place the potatoes directly on the sheet pan. No parchment, no silicone mats. Direct contact with the pan is what gives you maximum golden edges.
- Flat side down. The side touching the baking sheet gets the most color. By arranging the potatoes cut side down, the flat edge caramelizes into the most beautiful crispy crust.
- Enjoy immediately. These potatoes are at their absolute best straight from the oven. Toss them right away with the truffle oil and truffle salt, sprinkle over the parmesan, parsley and lemon zest and dig in right away!
FAQ
Fingerling potatoes are small elongated, stubby finger-shaped potatoes with thin skins and a waxy texture. When roasted, they get crispy on the outside and stay creamy and buttery on the inside.
Store leftover potatoes in an airtight container in the fridge for up to 4 days.
To bring back some of that crispy goodness, reheat them in a 375F oven for 10-15 minutes or toss them in the air fryer at 400F for 3-5 minutes. Skip the microwave if you can since it tends to make them soggy.
You Might Also Love These Potato Recipes
Did you make these parmesan truffle roasted fingerling potatoes? I would love to hear about it! Please leave me a comment below.
Parmesan Truffle Roasted Fingerling Potatoes
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
These roasted fingerling potatoes are crispy and golden on the outside, tender and buttery on the inside and that’s just where the magic starts! Next, they’re tossed with truffle oil and truffle salt for an irresistible combo of truffle flavors and then finished with parmesan, fresh parsley and a little lemon zest for the perfect balance of rich and bright.
Ingredients
- 1 ½ pounds (680 grams) fingerling potatoes (cut in half lengthwise)
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon truffle oil (I like white truffle oil for this)
- Sprinkle of truffle salt
- Finely grated parmesan (measure with your heart!)
- 1 tablespoon finely chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Preheat oven: Preheat oven to 425F (220C).
- Prep potatoes for roasting: Place the halved fingerling potatoes on a baking sheet and drizzle over the avocado oil, salt and pepper. Toss together until evenly coated.
- Arrange potatoes: Spread the potatoes out in a single layer on the baking sheet with the cut side facing down.
- Roast: Bake until the fingerling potatoes are tender on the inside with a golden, crispy bottom (the flat cut side). This usually takes about 30-35 minutes but timing can vary depending on the size of your potatoes.
- Toss with truffle flavors: Immediately drizzle over the truffle oil and a sprinkle of truffle salt to taste. Give the roasted potatoes a gentle toss and transfer to a serving bowl.
- Add the finishing touches: Sprinkle over the parmesan, chopped parsley and lemon zest. Serve immediately. Enjoy!
Notes
- Grating made easy: For the parmesan, I love using a coarse microplane grater for those fluffy little shreds. And when it comes to the lemon, a microplane zester makes it really easy to get that finely grated lemon zest.
- Oh no… the potatoes are stuck: If they seem a little stuck when they come out of the oven, don’t panic (it can happen!). Just slide a fish spatula gently underneath. The thin, flexible edge makes it super easy to lift them up without losing that crispy bottom (aka the best part).
