Parmesan Roasted Fingerling Potatoes with Parsley Recipe

If you’re looking for a side dish that’s bursting with flavor yet simple enough for any weeknight, this Parmesan Roasted Fingerling Potatoes with Parsley Recipe is a total winner. The fingerling potatoes get beautifully crispy on the cut side, thanks to roasting, while the Parmesan adds that irresistible savory crunch. I always have a bag of fingerlings on hand just to whip this up whenever comfort food calls my name.

This recipe is special because it’s a perfect balance of ease and gourmet feel—great for cozy dinners at home or when you want to impress guests without the fuss. Plus, the fresh parsley sprinkled on top gives a brightness that really makes the dish pop, which I love. Once you try this Parmesan Roasted Fingerling Potatoes with Parsley Recipe, it’ll be a regular in your rotation, trust me!

this …

Ingredients & Why They Work

Each ingredient in this Parmesan Roasted Fingerling Potatoes with Parsley Recipe plays a specific role to ensure a delicious outcome. The fingerlings are small and tender, perfect for roasting without needing to peel, while the seasoning combo enhances their natural flavor without overpowering.

• Fingerling potatoes: Their waxy texture holds shape well and crisps beautifully when roasted.
• Olive oil: Adds richness and helps achieve that golden crisp exterior.
• Kosher salt: Essential for seasoning and bringing out natural potato flavors.
• Smoked paprika: Adds a subtle smoky depth that makes these potatoes special.
• Garlic powder: For a mellow, savory background note without overpowering.
• Onion powder: Adds a touch of sweetness and complexity.
• Black pepper: Provides just enough bite to balance the richness.
• Parmesan cheese: The star crunch—melts, crisps, and adds umami richness.
• Fresh parsley: Bright, herbaceous finish that refreshes each bite.

Make It Your Way

I love playing around with the seasoning here — sometimes I swap smoked paprika for a bit of chili powder if I want a touch of heat. Don’t hesitate to experiment with different herbs or even swap parsley for fresh thyme for an earthy twist.

• Variation: I’ve tried adding a sprinkle of lemon zest right before serving for a fresh citrus punch that brightens the dish.
• Dietary tweak: For a dairy-free option, try nutritional yeast instead of Parmesan for a similar cheesy flavor without the dairy.
• Seasonal swap: Rosemary or thyme works wonderfully in fall and winter to give cozy herb notes.

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

Step 1: Prep the Potatoes with Care

First, wash your 1 1/2 pounds of fingerling potatoes and cut them in half lengthwise. Cutting lengthwise gives you that long, elegant shape that crisps up beautifully. Toss them with olive oil, kosher salt, smoked paprika, garlic powder, onion powder, and black pepper until every piece is coated evenly. I like to use my hands here — it helps me feel if the coating is just right.

Step 2: Roast Cut-Side Down for Crispy Goodness

Arrange the potatoes cut-side down on a rimmed baking sheet — no crowding, please! Place them in a 400°F oven on the middle rack. Roast for about 30 minutes until the bottoms turn a gorgeous golden-brown. Peak beneath a potato to make sure it’s developing a crust before moving on. This step is key to getting that addictive crisp texture.

Step 3: Add Parmesan and Flip

While the potatoes roast, grate about 2 ounces of Parmesan cheese and finely chop 5 to 6 sprigs of fresh parsley. After the 30 minutes, carefully flip the potatoes over using tongs or a thin spatula so the cut sides face up. Generously sprinkle the Parmesan on top — don’t be shy! It’s totally fine if some cheese falls onto the pan; it crisps up deliciously there, too.

Step 4: Finish Roasting for Cheese Crispness

Pop the pan back into the oven for another 10 minutes or until the Parmesan is melted, golden-brown, and crispy. Keep an eye on it after 8 minutes to avoid burning, especially if your oven runs hot. Once out, sprinkle the fresh parsley over the top—this adds a lovely fresh note and vibrant color.

How to Serve Parmesan Roasted Fingerling Potatoes with Parsley Recipe

Garnishes

I stick with fresh parsley because it adds color and freshness without overpowering the cheese’s nuttiness. Sometimes, I like to toss on a light drizzle of good-quality extra virgin olive oil or a squeeze of fresh lemon juice just before serving for an extra bright kick.

Side Dishes

This potato dish pairs beautifully with grilled chicken, roasted pork loin, or even a juicy steak. I’ve also served it alongside sautéed green beans or a simple mixed greens salad to balance out the richness.

Creative Ways to Present

For special occasions, I like to plate these potatoes in a rustic cast iron skillet, topped with extra fresh parsley and a sprinkle of Parmesan curls. It’s a conversation starter and looks so inviting on the table!

Make Ahead and Storage

Storing Leftovers

I keep any leftover Parmesan Roasted Fingerling Potatoes with Parsley Recipe in an airtight container in the refrigerator. They usually last 3-4 days for me and still taste great reheated.

Freezing

I’ve found freezing crispy roasted potatoes can be tricky because they may lose their texture. However, if you must, flash-freeze them on a tray first, then transfer to a freezer-safe bag, but plan to use them in casseroles or soups rather than as a crisp side.

Reheating

To keep the crispiness when reheating, I pop leftovers into a 375°F oven on a baking sheet for 10-15 minutes rather than the microwave. This helps revive that golden crunch and avoid sogginess.

FAQs

Final Thoughts

There’s something incredibly satisfying about a dish that feels both fancy and effortless, and this Parmesan Roasted Fingerling Potatoes with Parsley Recipe hits that mark every time for me. I hope you’ll give it a try and find it as comforting and flavorful as I do. Whether it’s a cozy weeknight or a special gathering, these potatoes just bring everyone together—and that’s what cooking’s all about, isn’t it?

Print