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.
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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.
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.
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!
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
In need of another fingerling potato recipe? Check out my Lemon Rosemary Roasted Fingerlings.
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Crispy Roasted Fingerling Potatoes with Dill Yogurt
Ingredients
- 1.5 pounds fingerling potatoes - yellow or a mix of colors
- 2 tbsp olive oil
- 1/4 cup parmesan cheese - freshly grated
- 1/2 cup plain Greek yogurt - or whole milk Skyr yogurt
- 1/4 cup fresh dill - chopped
- 1/2 lemon - juiced
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
Nutrition
Have a great week!
Lizzie
