What are fingerling potatoes?

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.

How long can leftovers be stored?

Store leftover potatoes in an airtight container in the fridge for up to 4 days.

How to reheat leftovers?

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.

Parmesan Truffle Roasted Fingerling Potatoes

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

Scale

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)

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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).