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These Cheesy Roasted Fingerling Potatoes are everything you want in a side dish. They’re crispy on the outside, tender on the inside, and packed with flavor thanks to a parmesan crust and a mix of spices. With minimal prep time, you’ll have a side dish that’s sure to impress!
If you love cheesy potato recipes, try out my Crispy Parmesan Potatoes as well as my Cheesy Smashed Potatoes recipe.
If you’re looking for a delicious side dish, this cheesy fingerling potatoes recipe is the perfect choice! These small, buttery potatoes are roasted to crispy perfection and smothered in melted cheese for a rich, indulgent bite
Why You’ll Love This Recipe
- It’s Crispy. The cheesy crust gets crisp in the oven for the perfect bite.
- It’s Savory. A mix of spices like garlic and onion powder, dried oregano, and paprika give these cheesy potatoes a great flavor.
- Easy to Customize: You can add herbs, spices, or even bacon to tailor this dish to your taste.
- Crowd-Pleasing: This dish is a hit at family dinners, potlucks, or holiday gatherings.
Ingredients You’ll Need
- Potatoes: Fingerling potatoes have a small tubular shape and thin skin, making them perfect for a quick roast.
- Olive oil: Use olive oil (or any neutral oil) to help the seasonings stick to the potatoes and prevent them from sticking to the pan.
- Parmesan cheese: Skip the sprinkle cheese and use a nice grated parmesan cheese.
- Spices and herbs: Use a blend of dried oregano, onion powder, garlic powder, salt, pepper, paprika, and parsley on the potatoes.
Ingredient Substitutions
- Spice level: Add a sprinkle of red pepper flakes for a touch of heat.
- Herbs: Use rosemary or thyme for a different flavor profile.
- Potatoes: Substitute baby potatoes or Yukon Gold for a similar taste and texture.
- Cheeses: The dry parmesan cheese helps the potatoes crisp up, but swapping half for a different cheese like cheddar or gruyere, can bring a new flavor.
How To Make Fingerling Potatoes
Recipe Tips
- Use parchment paper to prevent sticking and ensure even roasting.
- Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Cut evenly: Halve the potatoes uniformly to ensure even cooking.
- Don’t overcrowd the pan: Spread the potatoes in a single layer to allow them to crisp up.
- Let the potatoes rest a few minutes before removing from the pan, as the cheese will set and make it easier to lift them out intact.
- After washing the potatoes, dry with a paper towel to make sure the potatoes are well coated with oil before baking.
Cooking Variations
Air Fryer Method: Cook seasoned potatoes at 375°F for 20 minutes, then add cheese and air fry for another 5 minutes.
Skillet Version: Sauté potatoes in a pan with butter until golden brown, then add cheese and cover until melted.
Grilled Potatoes: Wrap seasoned potatoes in foil and grill for 20 minutes, then open the foil, sprinkle cheese, and cook for another 5 minutes.
What to Serve with Fingerling Potatoes
Dips: Add a side of sour cream, garlic aioli, or ranch dressing for dipping.
Proteins: Pair with roasted chicken, grilled steak, or baked salmon.
Vegetables: Serve alongside roasted Brussels sprouts, green beans, or a fresh salad.
Storing and Reheating
Storing: Store leftovers in an airtight container in the fridge for up to 3 days.
To reheat: Reheat in a 350 degree F oven for 10-15 minutes until warmed and crispy again. You can also reheat in an air fryer at 375 degrees F for 3-5 minutes.
Freezing: I do not recommend freezing the potatoes. But if you must, bake the potatoes without the cheese, allow them to cool and then freeze them flat in a freezer bag or flash freeze them before adding them to the bag. When ready to serve, sprinkle parmesan onto the potatoes and bake for 10 minutes at 400 F until the cheese is crispy.
Common Questions
Prepare the potatoes and cheese mixture up to 24 hours ahead of time and keep in the fridge. Assemble and bake before serving.
Yes, you can substitute with baby potatoes, Yukon Gold, or red potatoes. Just slice them into similar sizes to ensure even cooking.
This recipe is naturally gluten free as long as you use spices and cheese that are gluten free. Double check labels to be sure.
Ensure the potatoes are dried out completely after washing, are spread out on the baking sheet and not overcrowded. Overcrowding traps steam, making them soft.
More Potato Recipes
- Air Fryer Roasted Potatoes
- Crispy Roasted Baby Potatoes
- Air Fryer Sliced Potatoes
- Air Fryer Red Potatoes
- Air Fryer Potato Skins
This Roasted Cheesy Fingerling Potatoes recipe is the ultimate comfort food that’s crispy, creamy, and packed with flavor. Whether you make it for a weeknight dinner or a special occasion, it’s a guaranteed crowd-pleaser.
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Cheesy Roasted Fingerling Potatoes
Ingredients
- 1 ½ lb fingerling potatoes
- 3 tablespoons olive oil, divided
- 1 cup parmesan cheese, grated
- ½ teaspoon dried oregano
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon paprika
- Chopped fresh parsley, to garnish
Instructions
- Preheat the oven to 400°F. Grease a 9×13 baking dish and line it with parchment paper. Drizzle ½ tablespoon of olive oil over the parchment and set it aside.
- Wash and dry the potatoes, then slice them in half. Place them in a bowl and drizzle the remaining olive oil over them.
- In a separate bowl, combine the seasonings: Parmesan cheese, oregano, onion powder, garlic powder, paprika, salt, and pepper. Mix well.
- Spread the seasoning mixture evenly over the greased parchment paper. Arrange the potato halves, cut side down, on top of the seasoning.
- Bake for 35-40 minutes until the potatoes are tender.
- Once done, garnish the cheesy fingerling potatoes with parsley and serve with sour cream. Enjoy!
Notes
- Use parchment paper to prevent sticking and ensure even roasting.
- Use freshly grated cheese: Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Cut evenly: Halve the potatoes uniformly to ensure even cooking.
- Don’t overcrowd the pan: Spread the potatoes in a single layer to allow them to crisp up.
One of my favorite recipes!