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!
This post in partnership and sponsored by The Little Potato Company as part of their Brand Ambassador Program. We only support brands we love and cook with at home.
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 The Little Potato Company comes the rescue with having their Fingerling Potatoes pre-washed for quicker prep.
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)
If you have any questions on how to cook fingerling potatoes, jump on over to The Little Potato Company for more tips and inspiring recipes.
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) Little Potato Company Fingerlings
- 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
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Preheat oven to 425° F and grease 9 cups of a 12 cup standard sized muffin tin.
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Thinly slice fingerlings (either with a mandoline to 1/8" or carefully using a sharp knife).
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In a large bowl, gently toss together sliced fingerlings, melted butter, garlic, thyme, and 1/2 tsp of salt.
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Pack sliced fingerlings into muffin tins, cramming them together* so that they sit vertically and show a pattern.
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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.
Enjoy! xo
Perfect for a dinner party! Tested these out on my family and they were a hit!
Woohoo! I’m so happy to hear that. Thanks for the note.
I’m always looking for new side dish ideas and we love fingerling potatoes. They cook up just perfectly and you’ve used my favorite flavors, garlic, and thyme. I’ve never used my muffin pan like this and can’t wait to give this a try!
I hope you love them! Fingerling potatoes are so scrumptious and we liked the presentation and crispy texture this recipe offers.
We only buy russets. I could halve or quarter the russets before slicing. Would I have to adapt cooking time or do you think recipe would work with russets?
Hi there. This recipe calls for thinly sliced potatoes. So russets could work, but they would need to be thinly sliced as opposed to halving or even cut into quarters.
Thanks! I meant halving or quartering the russet before slicing on the mandolin. Will give it a try.
Ah! Sorry about that misunderstanding at my end. Probably half if the russets are smaller and quarter if they’re on the larger size. Let me know how they turn out as I bet other readers would like to know if russet potatoes work too.
Used red potatoes and they came out delicious. Will make them again and again, easy and delicious, Something new to do with potatoes!!! Thank you for a delicious recipe.t
Pleasure! So glad the recipe was a hit.
I couldn’t find fingerling potatoes so I used thinly sliced russets. They were delicious. Thank you. I was wondering if you had tried any other spice blends with this recipe.
Glad you enjoyed the recipe 🙂 I’ve switched out the thyme for rosemary and I’ve left herbs out entirely so they become more garlic butter focused. Let us know if you get the chance to try another flavour that you love, I’d like to try it as well.