Photo of Roasted Fingerling Potatoes by WW

Roasted Fingerling Potatoes

0 - 2
PersonalPoints™ per serving
Total Time
37 min
7 min
30 min
You won't be able to keep your "fingers" off our fingerlings. But if you can't find them, use new red potatoes about the size of a quarter.


Cooked potato(es), red or white

2 cup(s), fingerling varierty, scrubbed (about 12 ounces)

Garlic clove(s)

1 clove(s), large, minced

Canned chicken broth

½ cup(s)

Dried rosemary

1½ tsp(s), or preferably, use 2 small rosemary sprigs

Black pepper

¼ pinch


  1. Preheat oven to 400°F.
  2. Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange sprigs between potatoes.
  3. Roast for 15 minutes (the broth will evapourate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving.