Ina Garten Fingerling Potatoes Recipe: Rosemary-Garlic Roast with Buttery Skin

Ina Garten’s fingerling potatoes recipe transforms simple ingredients into a restaurant-worthy side dish with just a few key techniques. The secret lies in high heat, aromatic herbs, and a crispy skin that melts into tender centers—exactly what elevates any meal from ordinary to extraordinary.

I’ve roasted these potatoes countless times for dinner parties, and they always disappear first, leaving guests asking for seconds.

This recipe starts with whole fingerling potatoes, their earthy sweetness and delicate texture making them perfect for roasting. A generous drizzle of olive oil, minced garlic, and fresh rosemary creates that signature buttery aroma that fills your kitchen long before the timer goes off.

The key is roasting them at a high temperature—425°F—to achieve that golden, crackling skin while keeping the insides fluffy and tender.

What you’ll end up with is a dish that’s foolproof yet elegant, with potatoes that are crisp on the outside and melt-in-your-mouth inside. The rosemary and garlic infuse every bite with bright, herby notes, while the buttery skin adds a luxurious finish.

Serve them alongside grilled steak, roasted chicken, or even as a standalone dish with a sprinkle of flaky salt—this is the kind of side that makes your table look and taste like it belongs in a five-star restaurant.

For extra flavor, toss the roasted potatoes with a squeeze of lemon juice before serving, or drizzle with a little more melted butter for that final touch of indulgence.

The best part? This recipe scales perfectly, whether you’re feeding a crowd or just treating yourself to a special weeknight dinner. Let’s get started on creating these showstopping potatoes.

Ingredients for ina garten fingerling potatoes

Eight simple ingredients, one showstopping side dish. The secret’s in the crispy skin and herby aroma.

The potatoes are everything here. Fingerlings are small and tender, but if you can’t find them, baby Yukon Golds work too—just cut them in half. Look for potatoes with smooth, firm skin at Whole Foods or your local market. The rosemary should smell fresh and piney—if it smells like dust, toss it. For the garlic, I always grab a head and mince it myself (takes 30 seconds, tastes better than pre-minced). The butter matters too—Plugrá or Land O’Lakes unsalted are reliable choices, but any good-quality unsalted will do.

No rosemary? Fresh thyme or oregano works in a pinch, but the flavor won’t be quite the same. Short on olive oil? Avocado oil has a higher smoke point and works just as well. The lemon juice is optional, but it adds a bright finish—squeeze it right before serving. If you’re making this ahead, skip the lemon until the last minute. The butter cubes crisp up beautifully, but if you’re in a hurry, melt them into the olive oil first (though they won’t be as crispy). For extra flavor, add a pinch of red pepper flakes if you like a little heat.

These potatoes reheat beautifully—just toss them in the oven at 350°F for 5-10 minutes until crispy again. They’re even better the next day, so make a double batch. Store leftovers in an airtight container for up to 3 days. For parties, roast them on a sheet pan and keep them warm in a 200°F oven until serving. The aroma alone will have your guests thinking you slaved away for hours.

Instructions for Ina Garten fingerling potatoes recipe

Here's how to make these aromatic, crisp-skinned potatoes that become the star of any meal.

Start by preheating your oven to 425°F. While it heats, wash the 1.5 lb fingerling potatoes thoroughly under cold water, scrubbing off any dirt. Pat them completely dry with a clean kitchen towel—this step is crucial for crispy skin later. In a large bowl, combine the potatoes with the 0.25 cup extra-virgin olive oil and 0.5 tsp freshly ground black pepper. Toss gently but thoroughly to coat every potato evenly.

Next, add the 0.25 cup finely chopped fresh rosemary and 4 minced garlic cloves. Using your hands, mix everything together until the potatoes are well coated and the rosemary and garlic are distributed throughout. I like to press the potatoes gently to ensure the oil penetrates the skin. Let them sit at room temperature for 15 minutes—this helps the seasoning adhere better and ensures even cooking.

Spread the seasoned potatoes in a single layer on a large baking sheet lined with parchment paper. Arrange them with space between each potato—crowding leads to uneven cooking. Roast in the preheated oven for 30 minutes, then carefully flip each potato using a spatula. This ensures both sides develop that perfect golden-brown crust. Return to the oven and roast for another 20-25 minutes until the potatoes are tender when pierced with a fork and the skin is deeply golden.

Here's where it gets important: the potatoes should be fork-tender but still hold their shape. If you're unsure, cut one open—it should be soft inside with a slight resistance, not mushy. The skin should be crispy enough to stand up to a gentle squeeze, not floppy. If they're not quite there, return them to the oven for 5-10 more minutes—better to cook them longer than undercook them.

Once the potatoes are perfectly roasted, remove them from the oven and transfer to a serving platter. Immediately sprinkle the 2 tbsp cold cubed unsalted butter evenly over the top. The butter will melt from the residual heat, creating a luscious, golden coating. While still warm, sprinkle with the 1 tsp flaky sea salt—this is where the magic happens. The salt melts into the butter, creating little flavor pockets that make each bite irresistible.

If you're using the 1 tbsp lemon juice, drizzle it lightly over the potatoes just before serving. The acidity brightens the flavors and cuts through the richness of the butter. Let the potatoes rest for 2-3 minutes before serving—this allows the butter to fully distribute and the flavors to meld together. Serve immediately while they're still warm and crispy—these potatoes won't wait!

For an extra touch of elegance, garnish each serving with a sprinkle of additional freshly chopped rosemary or a few minced garlic cloves on top. This not only adds visual appeal but also enhances the aromatic experience. The potatoes should be served family-style so everyone can help themselves to this simple yet luxurious side dish. Pair them with grilled meats, roasted vegetables, or even as a standalone appetizer—trust me, they'll disappear quickly.

This recipe delivers perfectly crispy skin with tender, flavorful centers every time. The key is in the thorough drying, even seasoning, and proper roasting time. Don't rush the process—each step builds on the last to create these restaurant-quality fingerling potatoes that taste like they came straight from Ina Garten's kitchen.

Wine and beer pairings for ina garten fingerling potatoes

Crisp White Wine

For these rosemary-garlic roasted fingerlings, a dry Riesling from Germany or Austria is my top pick. The wine's bright acidity and subtle honeyed notes cut through the richness of the butter while complementing the herbal rosemary.

I love Dr. Loosen Blue Slate Riesling—its crisp finish mirrors the potatoes' crispy skin. Serve slightly chilled (50-55°F) to enhance its refreshing qualities. 🍷

Herbal Sauvignon Blanc

Aromatic Sauvignon Blanc from New Zealand or France brings vibrant citrus and herbal notes that pair beautifully with the dish's rosemary and garlic. Look for a Cloudy Bay Sauvignon Blanc—its zesty lime and grassy undertones elevate the potatoes' earthy sweetness.

The wine's high acidity also balances the buttery richness. Chill to 45-50°F for optimal flavor.

Crisp Lager Beer

If you prefer beer, a German Helles Lager like Weihenstephaner Original works surprisingly well. The malty sweetness and light hoppiness complement the potatoes' caramelized edges without overpowering them.

For a lighter option, try a Belgian Witbier like Hoegaarden—its coriander and citrus notes add a refreshing contrast. Serve at 45-50°F to preserve its crispness. 🍺

Red Wine for Hearty Meals

If serving with steak or lamb, a light-bodied Pinot Noir from Oregon or Burgundy adds depth. The Meiomi Pinot Noir has bright red fruit and earthy undertones that harmonize with the roasted potatoes' herby notes.

Keep it slightly cooler than room temperature (55-60°F) to let its crispness shine through.

Non-Alcoholic Option

For a refreshing non-alcoholic pairing, try sparkling water with a twist of lemon or a cucumber-mint infused iced tea. The effervescence cleanses the palate between bites, while the citrus brightens the dish's flavors.

For a richer option, mix sparkling apple cider with a splash of ginger ale—it mimics the wine's acidity without alcohol. 💧

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