Who doesn’t love potatoes? Even better a perfectly crunchy potato covered in a delicious spice mix and baked to perfection!? These Buttermilk Roasted Fingerling Potatoes will leave you pleased!
Buttermilk Roasted Fingerling Potatoes are the perfect side dish! This fingerling potato recipe is zesty and crispy covered in a yummy buttermilk mixture! Optimally paired with any steak dinner or chicken recipe!
If I was stranded on an island and I had the choice of one vegetable to farm, it would be the potato. I’m not really too picky about the type, I just love potatoes. They are a blank slate waiting to be prepared in creative ways.
Baked, boiled, grilled, roasted, sautéed, broiled, poached, mashed, twice baked….makes me excited! I’m just going to ignore that they are a starchy root vegetable and it would be the same as eating bread. Potatoes are a vegetable, gosh darn it!
Fingerlings get their name from their knobby exterior and smaller stature. They come in a variety of colors and often have more flavor than a Russet or Yukon gold.
Their starch content and smaller size make them perfect for roasting in a jiffy. While they are not a particularly great option for mashed potato recipes, they are perfect for Buttermilk Roasted Fingerling Potatoes. Just look at the crunchy potato!
If you enjoyed this fingerling potato recipe, check out these easy potato recipes:
- 1 1/2 pounds fingerling potatoes single color or a variety
- 4 tablespoons extra virgin olive oil divided
- 3 tablespoons powdered buttermilk
- 1 1/2 tablespoons onion powder
- 1 teaspoon fine sea salt
- 1 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 1 tablespoon chives , minced
- 3 tablespoons Parmesan cheese , finely grated
- cooking Spray
Preheat oven to 425 degrees. Wash and pat dry potatoes, removing any blemishes. Prepare a large baking sheet with an elevated rack (I used my cooling rack, but be careful to make sure it is oven safe and not covered in plastic; broiler pans work well too). Coat lightly with cooking spray.
Mix powdered buttermilk through Parmesan cheese in a small bowl. In a large bowl coat potatoes with 2 tablespoons extra virgin olive oil. Toss buttermilk mixture with potatoes covering as much surface area as possible. Set aside large mixing bowl and remaining buttermilk mixture.
Arrange in a single layer on elevated rack. Bake for 15 minutes in the center of the oven. Check to make sure the tops are not burning. If they are lower oven rack and temperature to 400 degrees or cover with a sheet of aluminum foil.
Remove after 15 minutes and return potatoes to large mixing bowl with leftover buttermilk mixture, add 2 tablespoons extra virgin olive oil and toss again.
Return to elevated cooking rack and oven for 5-10 minutes or until you can easily insert a fork or knife into a potato.
Remove and allow to cool for several minutes before serving.
If you've tried this recipe, come back and let us know how it was!