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Roasted Fingerling Potatoes in Herbed Olive Oil

Fingerling potatoes are a great alternative for dishes that traditionally use russet or new potatoes. Fingerlings are tasty tubers which are small in size and shaped similar to human fingers. They can be baked, broiled, boiled, roasted, broasted, fried, sautéed, grilled or mashed.

Fingerling potatoes are often sold in grocery stores, but prices can range as high as $6 per pound. A better option is to purchase Fingerlings from Asian or Farmers markets because prices are usually about half the price charged by chain grocers. Not to mention potatoes purchased from local family-owned markets are generally fresher than store-bought potatoes.

The skin of Fingerling potatoes ranges in color from light tan to vibrant purple, while the interior color ranges from creamy white to light gold. These potatoes have a mild, yet complex flavor that pairs well with meat, seafood and all types of vegetables.

Roasted Fingerling Potatoes in Herbed Olive Oil 

Serves: 4 
Prep Time: 10 minutes 
Bake Time: 20 minutes


1 pound Fingerling potatoes 
2 cloves Garlic, minced 
1/4 cup Extra Virgin Olive Oil 
1 Tablespoon fresh Basil leaves, chopped 
1 Tablespoon fresh Parsley, chopped 
1 teaspoon Beau Monde Seasoning
1 teaspoon freshly ground Black Pepper


1. Preheat oven to 400 degrees Fahrenheit. 
2. Wash and dry Fingerling potatoes. 
3. Slice potatoes into 1-inch thick round slices and place in 8-inch square glass baking dish. 
4. Pour olive oil over potatoes and add basil, parsley and seasonings. 
5. Mix ingredients by hand or use a serving spoon until potatoes are lightly covered with oil mixture. 
6. Place in oven and bake uncovered for 20 minutes, or until potatoes are fork-tender and golden brown. 
7. Remove from oven and serve immediately.