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crispy roasted fingerling potatoes

Crispy Roasted Fingerling Potatoes with Dill Yogurt

Perfectly crispy fingerling potatoes paired with a simple dill yogurt sauce.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 2 people
Calories 475kcal


  • 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


  • 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!


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


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