Crispy roast potatoes with 5-ingredients and made in a muffin tin. A simple, yet flavourful roasted fingerling potato recipe – a family favourite that is always a hit!
Five crazy simple ingredients gets this stunning sliced potato recipe on the table. Roasted fingerling potatoes are one of our family favourites as they have a thin skin and a fluffy potato interior.
Dreamy for roasting and creating a crispy exterior. Add some simple ingredients like butter, garlic, and thyme, and these potatoes will steal the spotlight.
Can you eat the skin of fingerling potatoes? Most certainly and I’d highly recommend it. These Creamer potatoes are packing lots of nutrients (like potassium, fibre, and iron) in a delicate skin that is also delicious.
That means no peeling required thanks to the edible skin and they’re all ready to go after a quick rinse (if they aren’t clean already).
We got these fingerling potatoes extra crispy by tossing thinly sliced potatoes with melted butter., olive oil also works, however we liked the flavour of butter more.
Then we added some minced garlic, thyme and salt for that yum factor (I cannot turn down crispy buttery potatoes with a fluffy interior — never, ever going to happen). Basically, the fat from the butter (or olive if you decide to go that route) in combination with a high heat oven result in making potato slices crispy.
If you don’t have a mandoline, like the one showing above, simply slice the potatoes thinly with a knife. It might take a couple of extra minutes, but the end product remains the same. Deliciously so.
Once the potatoes have been tossed with some flavour boosters, it’s as simple as cramming the slices into muffin tin molds and then letting the high heat oven do its thing.
These baked fingerling potatoes come out in perfect sizes for kids to have one muffin cup and an adult to have 1-2 cups depending on your love of potatoes. I am willing to forgo other dishes at the table so I can enjoy these potatoes (the love is real) so I always “indulge” in my healthy Creamer potatoes.
What would I serve these with? They were so good and easy to prepare that I *had to* recipe test this recipe over and over again.
We enjoyed them with a roast chicken, a jammy egg on top for breakfast, turkey patties, and with a pork roast. These crispy roast potatoes would be dreamy with any form of gravy or even a tomato sauce and will most likely be seeing our Easter dinner table along side some ham.
A great feature about baked fingerling potatoes – they can be served along side so many different recipes.
More crispy roast potato recipes:
- Crispy Salt and Vinegar Potatoes
- Herby Mini Hasselback Potatoes (also a scrumptious baked fingerling potato recipe)
- Potato Foil Packets (with cod and chorizo)
Crispy roast potatoes with 5-ingredients and a muffin tin. A simple, yet flavourful roasted fingerling potato recipe that is a hit every time it hits the table.
- 1.5 lbs (680 gr) Fingerling Potatoes
- 3 tbsp unsalted butter, melted in microwave in 20 second bursts
- 2 medium garlic cloves, minced
- 2 tsp fresh thyme leaves or 1 tsp dried
- 1/2 tsp fine sea salt, plus a pinch for serving
Preheat oven to 425° F and grease 9 cups of a 12 cup standard sized muffin tin.
Thinly slice fingerlings (either with a mandoline to 1/8″ or carefully using a sharp knife).
In a large bowl, gently toss together sliced fingerlings, melted butter, garlic, thyme, and 1/2 tsp of salt.
Pack sliced fingerlings into muffin tins, cramming them together* so that they sit vertically and show a pattern.
Place a smidge of water in any unused muffin cup spots and bake for 25-30 minutes or until potatoes are crispy and cooked through.
* The potatoes will stick more together if they are jammed into fewer muffin cup spots. If they’re loosely packed into more spots they’re more likely to separate when removed from the muffin tin.