This is my go-to, no-fuss picnic potato side: raw unpeeled fingerling potatoes tossed straight in the roasting pan with just four simple additions. No parboiling, no peeling, and barely any dishes. The potatoes get crispy on the outside, creamy inside, and soak up just enough seasoning to make everyone reach back for seconds. It’s very Midwestern-potluck-friendly: familiar, comforting, and easy to transport. If you can dump, drizzle, and toss, you can make this.
Serve these oven fingerlings warm or at room temperature alongside grilled burgers, brats, barbecue chicken, or veggie skewers. They’re great piled into a big bowl for a picnic table, or you can tuck them into meal prep containers with sliced grilled chicken and a green salad for weekday lunches. A simple side of coleslaw or a crisp cucumber salad balances the richness, and a little dish of extra salt and pepper at the table lets everyone finish theirs just how they like it.
4-Ingredient Oven FingerlingsServings: 4
Ingredients
2 pounds raw unpeeled fingerling potatoes, rinsed and patted dry
3 tablespoons olive oil
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Directions
Preheat your oven to 425°F (220°C). Place a dark metal baking sheet on the center rack while the oven heats so it gets hot; this helps the potatoes crisp up.
While the oven preheats, rinse the raw fingerling potatoes under cool water and pat them very dry with a clean kitchen towel. Do not peel them; the skins add flavor and texture.
Carefully remove the hot baking sheet from the oven and set it on a heat-safe surface. Scatter the dry, unpeeled fingerling potatoes directly onto the pan in a single layer.
Drizzle the olive oil evenly over the potatoes right in the pan. Sprinkle the kosher salt, black pepper, and garlic powder over the top.
Use a spatula or clean hands to toss the potatoes right on the baking sheet until every potato is coated in oil and seasoning. Spread them back into a single layer, cut sides down if any are split, for maximum browning.
Roast the potatoes in the preheated oven for 25–35 minutes, stirring once halfway through, until they are deeply golden in spots, crisp on the outside, and tender when pierced with a fork.
Remove the pan from the oven and taste one potato carefully. If needed, sprinkle with a pinch more salt while they’re hot. Let cool for 5–10 minutes on the pan, then transfer to a serving bowl or serve straight from the baking sheet for a casual picnic vibe.
Variations & Tips
For a herby twist, toss in 1–2 teaspoons of dried herbs like rosemary, thyme, or Italian seasoning along with the garlic powder. If you want a little heat, add 1/4 teaspoon of crushed red pepper flakes. For a cheesy finish, sprinkle freshly grated Parmesan over the hot potatoes right after they come out of the oven so it melts slightly. To keep this dairy-free, stick with the base recipe or use a dairy-free grated “Parmesan-style” topping. You can also swap olive oil for another neutral oil with a high smoke point, like avocado or canola oil, if that’s what you have on hand. For meal prep, roast a double batch and store in an airtight container in the fridge for up to 4 days; reheat on a baking sheet at 400°F until warmed and re-crisped. Food safety tips: Always start with clean hands, utensils, and a clean baking sheet. Rinse the potatoes well to remove any dirt, and dry them thoroughly to avoid excess steam and oil splatter. Do not leave cooked potatoes at room temperature for more than 2 hours (or 1 hour if it’s very hot outside at a picnic); refrigerate leftovers promptly. Reheat leftovers to at least 165°F before eating, and discard any potatoes that have an off smell or appearance.
