These roasted fingerling potatoes are crisp and golden on the outside, tender and buttery inside. After roasting, they’re tossed with truffle oil and truffle salt for a rich, aromatic finish, then topped with freshly grated parmesan, chopped parsley and a touch of lemon zest to balance the flavors.
3 Reasons I Love These Roasted Fingerling Potatoes
- Delicious and elegant. If you enjoy parmesan truffle fries, these potatoes deliver the same irresistible combination of truffle, salty parmesan and bright lemon in a simple, impressive side.
- Easy to make. Minimal prep and no peeling required — just halve the fingerlings, season and roast.
- Extremely versatile. They pair well with chicken, steak, pork, seafood or brunch dishes, making them perfect for weeknights and special occasions alike.
Ingredient Notes
Ingredients for these parmesan truffle fingerling potatoes:
Full ingredient list and instructions are in the recipe card below.
- Fingerling Potatoes: Small, elongated potatoes with thin skins. If unavailable, baby potatoes are a fine substitute.
- Avocado Oil: Neutral, high smoke-point oil that helps create crisp, golden edges.
- Salt & Pepper: Sea salt and freshly ground black pepper to season before roasting; finishing flavors come after baking.
- Truffle Oil & Truffle Salt: Added after roasting for concentrated truffle aroma and flavor.
- Parmesan: Freshly grated parmesan adds savory richness; asiago or pecorino can be used as alternatives.
- Parsley: Finely chopped fresh parsley for color and freshness.
- Lemon Zest: Optional, but a little zest brightens the dish. Avoid the white pith when zesting.
How To Make Parmesan Truffle Roasted Fingerling Potatoes
A clear, step-by-step method so you can make these at home.
Step 1: Prep potatoes for roasting
Cut 1 ½ pounds (680 grams) of fingerling potatoes in half lengthwise and arrange them on a baking sheet. Drizzle with 2 tablespoons avocado oil, then sprinkle with 1 teaspoon sea salt and ½ teaspoon freshly ground black pepper. Toss on the pan until evenly coated.
Step 2: Arrange potatoes on baking sheet
Spread the potatoes in a single layer with the cut side facing down. This helps the flat side develop a crisp, caramelized crust.
Step 3: Roast the fingerling potatoes
Roast in a preheated 425°F (220°C) oven until the potatoes are tender inside and the cut side is golden and crispy, about 30–35 minutes depending on potato size.
TIP
If they stick to the pan
If the potatoes seem stuck after roasting, slide a thin, flexible spatula underneath to lift them gently without losing the crispy bottom.
Step 4: Add the truffle magic
Right after the oven, drizzle 1 tablespoon truffle oil over the hot potatoes and sprinkle with truffle salt to taste. Toss gently and transfer to a serving bowl.
Step 5: Add the finishing touches
Sprinkle over freshly grated parmesan, 1 tablespoon chopped parsley and the zest of 1 lemon (optional). Serve immediately for best texture and flavor.
Ways To Serve Them
These truffle parmesan roasted fingerling potatoes are incredibly versatile and pair with nearly any main.
- As a side: Serve with chicken, steak, pork or fish. They’re equally suited to weeknight dinners or holiday meals.
- As an appetizer: Offer with a simple aioli or dipping sauce for an elegant starter.
- For brunch: Serve alongside quiche, frittata or poached eggs for a savory brunch option.
Tips
Tips for Crispy Roasted Fingerling Potatoes
How to get perfectly crispy, golden edges:
- Slice lengthwise: A flat surface crisps beautifully and browns evenly.
- Use high heat: Roast at 425°F (220°C) for a crisp exterior and tender interior.
- Direct contact with the pan: Skip parchment or silicone mats if you want the crispiest edges.
- Cut side down: Placing the flat side on the pan maximizes browning.
- Serve immediately: These are best right from the oven — toss with truffle oil and finish, then dig in.
FAQ
Fingerling potatoes are small, elongated potatoes with thin skins and a waxy texture. They roast up crispy outside and creamy inside.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To regain crispness, reheat in a 375°F oven for 10–15 minutes or in an air fryer at 400°F for 3–5 minutes. Avoid the microwave if possible to prevent sogginess.
Parmesan Truffle Roasted Fingerling Potatoes
- Author: Vanessa Gilic
- Prep Time: 10 min
- Cook Time: 30 min
- Total Time: 40 min
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Description
These roasted fingerling potatoes are crisp and golden on the outside, tender and buttery inside. Tossed with truffle oil and truffle salt, then finished with parmesan, fresh parsley and lemon zest for a balanced, flavorful side.
Ingredients
- 1 ½ pounds (680 grams) fingerling potatoes, halved lengthwise
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon truffle oil
- Sprinkle of truffle salt, to taste
- Finely grated parmesan, to taste
- 1 tablespoon finely chopped fresh parsley
- Zest of 1 lemon (optional)
Instructions
- Preheat oven: Preheat to 425°F (220°C).
- Prep potatoes: Place halved potatoes on a baking sheet. Drizzle with avocado oil, then season with sea salt and black pepper. Toss to coat.
- Arrange: Spread potatoes cut side down in a single layer.
- Roast: Bake until tender inside and golden on the cut side, about 30–35 minutes.
- Toss with truffle flavors: Remove from oven, drizzle with truffle oil and sprinkle truffle salt. Toss gently and transfer to a serving bowl.
- Finish: Top with grated parmesan, chopped parsley and lemon zest. Serve immediately.
Notes
- Grating: Freshly grate parmesan for best texture; a microplane zester works well for lemon zest.
- If potatoes stick: Use a thin spatula to gently lift them without losing the crisp underside.