Name: Parmesan Roasted Fingerling Potatoes Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 1 1/2 pounds fingerling potatoes (30 to 34 potatoes); 3 tablespoons olive oil; 1 teaspoon kosher salt; 1 teaspoon smoked paprika; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon freshly ground black pepper; 2 ounces Parmesan cheese (about 1 lightly packed cup, finely grated); 5 to 6 sprigs fresh parsley, finely chopped (about 2 tablespoons)

Jump to Recipe· 4.5 from 75 reviews

I’ve got to tell you about my absolute favorite way to jazz up fingerling potatoes — this Parmesan Roasted Fingerling Potatoes Recipe is a game changer! The combination of tender, roasted fingerling potatoes with that gorgeous golden Parmesan crust is just irresistible. I love pulling this out for weeknight dinners or even as a show-stopping side when guests come over. You’ll notice it’s simple, but the flavors pack a punch and really make those potatoes sing.

This Parmesan Roasted Fingerling Potatoes Recipe is such a crowd-pleaser because it balances crispy, cheesy edges with a soft, buttery inside. Plus, it doesn’t take forever to make, and you likely already have most of the ingredients in your kitchen. Trust me, once you try this, it’ll become one of your go-to sides whenever you want something comforting with a bit of flair.

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Why This Recipe Works

Perfect Potato Size: Fingerling potatoes roast evenly and hold their shape well, giving you tender, meaty bites.
Flavor Layering: Combining smoked paprika and garlic with Parmesan creates a rich, savory depth you’ll crave.
Easy Technique: Roasting cut-side down first ensures a golden, crispy bottom before flipping for cheesy tops.
Fresh Finish: A sprinkle of fresh parsley brightens the dish and adds a pop of color right before serving.

The image shows a close-up view of golden brown roasted fingerling potatoes with a crispy texture. The potatoes are coated with melted cheese, likely parmesan, giving them a slightly rough and crunchy look. They are sprinkled with small pieces of chopped fresh green parsley scattered evenly on top. The potatoes have a mix of yellow and reddish skin, and they are piled together in a simple arrangement. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Each ingredient in this Parmesan Roasted Fingerling Potatoes Recipe plays a unique role — from the earthy potatoes to the sharp, nutty Parmesan and fragrant herbs. When you pick quality components, everything melds together beautifully, resulting in a dish that feels both simple and special.

Fingerling potatoes: Their small size means they cook quickly and evenly, plus their creamy texture is just perfect for roasting.
Olive oil: Helps crisp the skin to golden perfection while carrying the spices’ flavors to every inch of the potatoes.
Kosher salt: Essential for drawing out moisture and enhancing the natural flavor of the fingerlings.
Smoked paprika: Adds a subtle smoky warmth that complements the sharpness of the Parmesan without overpowering.
Garlic powder: Gives a mellow, garlicky undertone that’s less intense than fresh garlic but still flavorful.
Onion powder: Enhances the savory depth, rounding out the seasoning with a slight sweetness.
Black pepper: Freshly ground for just the right amount of gentle heat and complexity.
Parmesan cheese: The star of the recipe—its saltiness and nutty flavor create that irresistible crispy crust on top of the potatoes.
Fresh parsley: Provides a refreshing, herbaceous contrast that lifts the richness of the dish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the things I love about this Parmesan Roasted Fingerling Potatoes Recipe is how easy it is to tweak. Sometimes I’ll switch up the herbs or add a little heat, but the core flavors always shine through. Don’t hesitate to make it your own — that’s where the fun really starts.

Variation: I sometimes add a pinch of cayenne pepper for a bit of a spicy kick — it’s subtle but delicious!
Herb swap: Try rosemary or thyme instead of parsley for an earthier, aromatic vibe, which is perfect with roasted meats.
Dairy-free option: Skip the Parmesan and toss the potatoes with nutritional yeast for that cheesy umami flavor without dairy.
Extra crisp: For crunchier potatoes, increase the oven temperature slightly for the last 5 minutes, but watch closely so they don’t burn.

Step-by-Step: How I Make Parmesan Roasted Fingerling Potatoes Recipe

Step 1: Prep the Potatoes

I start by preheating the oven to 400°F and lining a baking sheet with a rim so nothing slips off. Then, I slice the fingerling potatoes lengthwise — this exposes more surface for roasting and helps them cook evenly. Once cut, I toss them in olive oil and sprinkle all the seasonings, making sure each piece is coated well. Getting the potatoes arranged cut-side down in a single layer means they’ll develop that gorgeous, caramelized crust we’re after.

Step 2: Roast Until Golden

Pop the potatoes into the oven and let them roast for about 30 minutes. This slow roasting lets the cut sides turn beautifully golden and crispy without drying out the centers. While they roast, I grate fresh Parmesan and chop parsley so everything’s ready for the final steps. Peek under a couple with a spatula — if they’re golden and crisp, it’s time for the flip.

Step 3: Flip and Add Parmesan

Carefully flip each potato so the golden bottom side is now up. This is where the magic happens: I sprinkle a generous layer of Parmesan on top, which will melt, crisp, and brown in the last 10 minutes of roasting. It’s the perfect finishing touch that’s super satisfying to watch as the cheese bubbles and forms that irresistible crust.

Step 4: Garnish and Serve

Once the cheese is crisp and golden, remove the potatoes from the oven and sprinkle with fresh parsley. I love how the herb adds a fresh pop of color and flavor — it balances the rich Parmesan so nicely. Serve these warm right off the baking sheet for the best crispy texture and full flavor.

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Pro Tips for Making Parmesan Roasted Fingerling Potatoes Recipe

Dry Ingredients Make a Difference: Pat your potatoes dry before oiling — less moisture equals crispier crusts.
Don’t Skip the Flip: Flipping at the right time is key to even cooking and ensuring the Parmesan topping crisps perfectly.
Use Fresh Parmesan: Freshly grated cheese melts better and has a richer flavor than pre-grated versions.
Watch the Cheese: Keep an eye the last 10 minutes to avoid burning the Parmesan — it can go from golden to bitter quickly.

How to Serve Parmesan Roasted Fingerling Potatoes Recipe

Parmesan Roasted Fingerling Potatoes Recipe - Recipe Image

Garnishes

I always finish with a sprinkle of fresh parsley because it brightens the dish visually and flavor-wise. Sometimes I add a squeeze of fresh lemon juice or a little extra cracked black pepper for zing. If I’m feeling fancy, a drizzle of garlic-infused olive oil right before serving amps up the aroma beautifully.

Side Dishes

These Parmesan roasted potatoes are the perfect partner for roasted chicken, grilled steak, or even a simple pan-seared fish. I often pair them with a fresh green salad or steamed veggies to balance the richness. They’re also fantastic alongside a creamy mushroom sauce for an indulgent dinner.

Creative Ways to Present

For dinner parties, I sometimes arrange the potatoes on a rustic wooden board with lemon wedges and extra parsley sprigs scattered around. Another idea is serving them in individual mini cast iron skillets—super cute and keeps them warm. They also make a lovely side for holiday spreads when garnished with colorful roasted red peppers or fresh thyme.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Parmesan Roasted Fingerling Potatoes in an airtight container in the fridge. They keep well for up to 3 days, though you might notice the crispiness softens a bit. To help them stay crispy longer, I let the potatoes cool completely before refrigerating.

Freezing

Freezing this recipe isn’t my favorite because the texture changes — the potatoes tend to get a little mushy when thawed. But if you want to freeze, I recommend doing so before adding the Parmesan cheese, then roasting fresh cheese on reheating.

Reheating

To reheat and regain some crispiness, I warm the potatoes in a hot oven at 375°F for about 10-15 minutes. Avoid the microwave if you want to keep that roasted texture intact. You can also toss them quickly in a hot skillet with a touch of olive oil for that fresh roasted finish.

FAQs

Can I use other types of potatoes for this Parmesan Roasted Fingerling Potatoes Recipe?

You absolutely can! Yukon Gold or baby red potatoes work well too since they have a similar waxy texture that holds up during roasting. Just adjust roasting time slightly if the potatoes are bigger or smaller.
What if I don’t have smoked paprika? Can I substitute it?

If you don’t have smoked paprika, regular sweet paprika or a pinch of chili powder will work fine. The smoky flavor adds depth but isn’t essential—just pick something you enjoy.
Is it necessary to flip the potatoes halfway through roasting?

Yes, flipping the potatoes ensures even cooking and develops the signature golden crust on both sides. Plus, this step lets you add the Parmesan for that perfect cheesy top.
How can I make the Parmesan topping extra crispy?

Using freshly grated Parmesan and roasting it for the full 10 minutes after flipping creates the crispiest crust. Avoid using pre-grated cheese with anti-caking agents, as it won’t crisp as well.

Final Thoughts

This Parmesan Roasted Fingerling Potatoes Recipe has become one of my kitchen staples because it feels both special and approachable. It’s a simple recipe with ingredients you can regularly keep on hand, yet it delivers a deliciously crispy, cheesy experience every time. Trust me, once you try it, you’ll find yourself reaching for fingerlings more often — and your family or friends will be asking for seconds. Give it a go, and enjoy every bite!