Photo of Roasted fingerling potatoes with herbs and garlic by WW

Roasted fingerling potatoes with herbs and garlic

1 - 3
PersonalPoints™ per serving
Total Time
50 min
15 min
35 min
These delicious roasted fingerling potatoes are perfect with burgers, roast chicken, or scrambled eggs. While the potatoes roast away in the oven, make an olive oil, garlic, herbs, and pepper mixture, then toss with the potatoes right before they're finished cooking. It really puts the flavor over the top. You can also use any combination of herbs you have on hand, though we call for fresh rosemary, sage, and thyme. You can use parsley, basil, or oregano too. If preferred, cook the potatoes all the way through and remove them from oven, then toss with fresh herb mixture if you don't want to mix everything together on a hot pan.


Uncooked potato(es)

1 pound(s), fingerling, washed and dried

Olive oil

2½ tsp, divided

Sea salt

¼ tsp, or to taste

Garlic clove(s)

2 medium clove(s), finely minced, or to taste


1½ tsp, fresh, minced, or to taste

Fresh sage

½ tsp, finely chopped, or to taste

Fresh thyme

½ tsp, finely chopped, or to taste

Black pepper

½ tsp, freshly ground, or to taste


  1. Preheat oven to 500ºF; warm a baking pan inside oven while preparing potatoes.
  2. In a large bowl, toss potatoes with 1 1/2 tsp oil and sea salt until well-coated.
  3. Reduce oven to 425ºF; remove hot pan from oven. Spread potatoes onto pan; roast about 20 to 25 minutes.
  4. Meanwhile, combine remaining 1 tsp oil, garlic, herbs and pepper in same bowl you used for potatoes.
  5. After potatoes have been cooking for 20 to 25 minutes, remove pan from oven; carefully toss potatoes with herb mixture. Return pan to oven; roast until potatoes are crispy outside and soft inside, about 5 to 10 minutes more.
  6. Serving size: 1/4 of potatoes