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Perfect Fingerling Potatoes

A fool-proof recipe for fingerling potatoes based on Chef Elle Simone's technique.


  • 3 to 4 cups small assorted fingerling potatoes If any of the potatoes are much larger than the others, cut them in half.
  • 2 to 3 tablespoons canola or grapeseed oil
  • Salt and pepper
  • 2 tablespoons finely chopped fresh rosemary, thyme, and sage (or any combination of the three)


  • Heat the oven to 450 degrees.
  • Place the potatoes in a cast iron skillet or baking pan. Toss with the oil and a good sprinkling of salt and pepper (at least a tablespoon of salt and a teaspoon of pepper). Cover with foil and place in the oven for ten minutes.
  • Carefully remove the foil (use oven mitts) and roast another twenty minutes, shaking the pan every so often, until a knife goes through a potato easily and the potatoes are deep, golden brown and crispy.
  • Sprinkle immediately with the chopped herbs. Allow to cool for a few minutes and taste for salt and pepper. Serve right away.