Garlic rosemary roasted fingerling potatoes are crispy and full of flavor. Sliced fingerling potatoes are cooked with dried rosemary, ground paprika, and lots of fresh minced garlic. This amazing side dish is perfect for the holidays or all year round served with roasted beef or chicken, roasted veggies, or as a flavorful snack with your favorite dipping sauce!
Cut the fingerling potatoes in half lengthwise, then rinse in cool water. To a large bowl add cut potatoes, dried rosemary, ground paprika, salt, black pepper, minced garlic, and vegetable oil. Mix until combined.
Spread potatoes evenly over a baking sheet pan. Bake for 40 - 45 minutes until golden brown and crispy. Mixing halfway through.
Serve with fresh herbs and enjoy!
Notes
All nutrition information is a rough estimate and this recipe card may contain affiliate links. Lasts for 2 - 3 days in the fridge. Reheat in an oven-safe dish at 400 degrees until warm through, 5- 10 minutes.