• Skip to main content
  • Skip to primary sidebar
It's a Veg World After All®
  • Subscribe
  • Cookbook
  • Recipes
    • By Type
    • By Vegetable
  • Tips
  • About
    • Privacy and Terms
    • Services
      • Twin Cities Cooking Classes
      • Writing & Recipes
    • Contact
  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter
  • YouTube
menu icon
go to homepage
  • Recipes
  • By Veggie
  • Cooking Tips
  • About
  • Subscribe
  • Books
  • Work with Lizzie
  • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Veggie
    • Cooking Tips
    • About
    • Subscribe
    • Books
    • Work with Lizzie
    • Contact
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Vegetarian

    Crispy Roasted Fingerling Potatoes with Dill Yogurt

    Published: May 6, 2019 / Modified: Feb 20, 2020 by Lizzie Streit, MS, RDN / This post may contain affiliate links / 1 Comment

    • 15
    Jump to Recipe Print
    crispy roasted fingerling potatoes
    crispy roasted fingerling potatoes
    crispy roasted fingerling potatoes

    Perfectly crisp on the outside and tender on the inside, these Roasted Fingerling Potatoes are a crowd pleasing side dish that’s finished with a simple dill yogurt sauce.

    crispy roasted fingerling potatoes

    This post may contain affiliate links. For more information, see my affiliate disclosure.

    I’m having a moment with potatoes paired with fresh herbs right now. It all started with me making my Healthy Scallion Dill Potato Salad for my family’s Easter brunch.

    After revisiting this yummy salad, I remembered how delicious potatoes can be when they’re seasoned with the right ingredients. And I was excited to revisit their potential after Easter!

    So, the following week, with potatoes on our mind, Will and I made roasted fingerlings for dinner one night. I wanted them to be super crispy, so I followed a method from a blog called Savory Nothings.

    potatoes, dill, cheese, yogurt

    This blogger’s method called for tossing the potatoes in grated parmesan in the middle of their roasting time, then popping them back in the oven for 10-15 minutes so the cheese can crisp up.

    The end result is an amazingly crispy spud, let me tell ya. I was so excited to discover this method that I wanted to mimic it for a Veg World recipe, but with my own twist and unique combo of ingredients!

    So, Crispy Roasted Fingerling Potatoes with Dill Yogurt were born. The potatoes have a perfect balance of textures. They’re crispy on the outside but tender on the inside.

    And the simple dipping sauce made from Greek yogurt, lemon juice, and dill provides a touch of freshness that brings the whole dish together.

    • potatoes in a bowl
    • fingerling potatoes in a bowl

    How to Make Perfectly Crispy Roasted Fingerling Potatoes

    To make crispy potatoes, you need three basic things: the right oven temperature (400 degrees F or higher, I used 425 in this recipe), enough cooking oil, and a baking sheet lined with parchment to prevent sticking.

    To start, prep your fingerling potatoes by washing them and slicing them in half lengthwise. You do NOT need to peel them. In a large bowl, toss them in olive oil, then spread them on a baking sheet and pop them in the oven.

    Keep the oily bowl for later. Remove the taters from the oven, put them back in the bowl with a bit more oil and grated parmesan. Toss until they’re coated, then put them back on the baking sheet and into the oven.

    In the meantime, prep your dipping sauce by whisking together Greek yogurt, dill, and lemon juice. Take the potatoes out of the oven, and eat. The end!

    crispy roasted fingerling potatoes

    What to Serve with Crispy Roasted Fingerling Potatoes

    This simple, gluten free side dish goes great with any type of protein: pork chops, baked fish, lean beef, or chicken. Serve with a vegetable for a complete meal, like:

    • Simple Charred Broccoli and Red Onion
    • Quick Braised Collard Greens
    • Chili Sesame Sautéed Broccolini
    • Sweet Corn and Cherry Arugula Salad
    • Honey Sriracha Brussels Sprouts
    crispy roasted fingerling potatoes

    In need of another fingerling potato recipe? Check out my Lemon Rosemary Roasted Fingerlings.

    I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.

    crispy roasted fingerling potatoes

    Crispy Roasted Fingerling Potatoes with Dill Yogurt

    Perfectly crispy fingerling potatoes paired with a simple dill yogurt sauce.
    No ratings yet
    Print Pin Rate Save Saved!
    Prep Time: 5 mins
    Cook Time: 35 mins
    Total Time: 40 mins
    Servings: 2 people
    Calories: 475kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients

    • 1.5 pounds fingerling potatoes - yellow or a mix of colors
    • 2 tablespoon olive oil
    • ¼ cup parmesan cheese - freshly grated
    • ½ cup plain Greek yogurt - or whole milk Skyr yogurt
    • ¼ cup fresh dill - chopped
    • ½ lemon - juiced
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
    • Wash and dry the fingerling potatoes and slice them in half lengthwise. In a large bowl, toss them with the olive oil, and salt and pepper to taste (optional, the parmesan adds a lot of flavor). Spread them out evenly on the baking sheet. Reserve the oily bowl for later.
    • Bake the fingerlings for 15-20 minutes or until they are tender on the inside, but not very brown on the outside. Remove them from the oven and use a spatula to transfer them back to the bowl.
    • Toss them in the grated parmesan until they are coated. You may need to add a drizzle of oil to promote coating. Transfer them back to the baking sheet, and put them back in the oven for 15 minutes.
    • In the meantime, prepare the dill yogurt by whisking together the Greek yogurt, dill, and lemon juice in a small bowl.
    • Remove the potatoes from the oven when they are crispy and browned. Serve warm with the dill yogurt sauce. Enjoy!

    Notes

    You can substitute any fresh herb for dill: mint, tarragon, parsley, rosemary, chives, or thyme would taste great.

    Nutrition

    Serving: 1serving | Calories: 475kcal | Carbohydrates: 65g | Protein: 17g | Fat: 18g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 243mg | Potassium: 1583mg | Fiber: 8g | Sugar: 5g | Vitamin A: 551IU | Vitamin C: 86mg | Calcium: 263mg | Iron: 3mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    Have a great week!

    Lizzie

    More Vegetarian Recipes

    • Mushroom Gratin
    • Caramelized Mushrooms
    • Hidden Veggie Mac and Cheese
    • Tuscan White Bean Skillet
    • 15

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Billy

      June 19, 2019 at 12:50 pm

      Oh my goodness I can’t wait to make this! Thank you for sharing. Looks so delicious.

      Reply

    Primary Sidebar

    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

    More about me →

    Meal Prep Recipes

    • Tofu Burrito Bowls
    • Greek Turkey Meatballs with Veggies (Meal Prep Bowls)
    • Buffalo Chickpea Stuffed Sweet Potatoes
    • Healthy Spinach Chicken Meatballs

    Soup Recipes

    • Broccoli Almond Soup with Feta
    • Kabocha Squash Soup with Coconut Milk and Apple Cider
    • Swede Soup with Crispy Onions
    • Vegan Tomato Bisque with Cashews

    Footer

    About

    About Lizzie

    Privacy Policy and Terms

    Portfolio

    My Books

    Featured On

    logos from news publications and websites spread out on a white background

    Contact

    Contact

    Work with Lizzie

    Sign Up! for emails and updates

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2013-2023 It's a Veg World After All ® LLC