Ina Garten Fingerling Potatoes Recipe: Herb-Buttered Roast With Crispy Edges

Ina Garten’s fingerling potatoes recipe transforms simple ingredients into a crispy, herb-infused side that steals every dinner show. The secret lies in high-heat roasting and a rich herb butter that caramelizes into golden perfection—just like at Barefoot Contessa‘s table.

I’ve perfected this method over years of testing, ensuring tender centers and edges that crackle with every bite.

This recipe delivers restaurant-quality results with minimal effort: just 25 minutes of active prep followed by hands-off roasting at 425°F. The potatoes absorb the flavorful herb butter while developing that coveted crispy exterior, making them ideal for holiday feasts or weeknight meals.

No fancy equipment required—just a baking sheet and patience for the oven to work its magic.

What you’ll achieve is a dish that’s elegant yet approachable, with potatoes that are tender inside and crispy around the edges. The herb butter adds layers of savory depth, while the caramelized edges create a satisfying contrast.

Serve alongside grilled meats or roasted vegetables for a complete meal that feels special without the fuss.

For extra flair, sprinkle with fresh parsley or a pinch of flaky sea salt before serving. This recipe scales beautifully for crowds, and leftovers reheat just as well as the first batch. Let’s get started on creating this timeless side dish that always impresses.

Ingredients for ina garten fingerling potatoes

Simple yet refined ingredients transform ordinary fingerling potatoes into a showstopping herb-buttered roast.

The quality of fingerling potatoes makes all the difference. Look for small, firm potatoes with smooth, unblemished skin at specialty markets like Whole Foods or Trader Joe’s, where they’re typically sold in mesh bags. Avoid any with soft spots or sprouts, as these indicate staleness. For the herb butter, unsalted butter is essential—it allows you to control the seasoning perfectly. Fresh herbs are non-negotiable here; dried herbs lack the complexity needed for this dish. If you can’t find fresh rosemary, substitute with 1 tsp dried rosemary, but it won’t be the same. The garlic should be freshly minced just before mixing with the butter to preserve its aromatic oils.

No fresh thyme? Dried thyme at one-third the amount will work in a pinch, though the flavor will be less vibrant. For the olive oil, avoid heavily perfumed varieties—stick to a mild, fruity extra-virgin. If you’re preparing this for a crowd, double the herb butter recipe and use a stand mixer to whip it quickly. The flaky sea salt is worth seeking out; Maldon or Jacobsen brands are ideal for finishing. For storage, keep the herb butter mixture in the fridge for up to 3 days—it actually improves in flavor as the herbs infuse longer. If you’re prepping ahead, toss the potatoes with olive oil and salt, then store them in the fridge for up to 24 hours before roasting.

Roasted potatoes reach their peak crispiness immediately after coming out of the oven, so serve them right away. For leftovers, reheat in a 350°F oven for 10-15 minutes to restore crispiness. The herb butter can be stored in an airtight container in the fridge for up to 5 days, though it’s best used within 3 days for maximum freshness. To extend shelf life, freeze the herb butter in 1 tbsp portions for easy use in future recipes. This method also works beautifully with Yukon Gold potatoes if fingerlings are unavailable, though they’ll be slightly larger and may require an extra 5 minutes in the oven.

Step-by-step instructions for herb-buttered roast fingerling potatoes

Here’s the method that delivers Ina Garten’s signature crispy edges and tender centers every time.

Preheat your oven to 425°F while you prepare the potatoes. Rinse the 1.5 lb fingerling potatoes under cold water and scrub them thoroughly with a vegetable brush to remove any dirt. Pat them completely dry with paper towels—this step is crucial for achieving crispy edges later. Using a sharp chef’s knife, trim off any uneven ends to ensure even cooking.

In a large bowl, toss the potatoes with 1 tablespoon extra-virgin olive oil, 0.5 teaspoon diamond crystal kosher salt, and 0.5 teaspoon freshly ground black pepper. Make sure each potato is evenly coated. Spread them out on a rimmed baking sheet in a single layer, leaving about ½ inch between each potato. This spacing allows hot air to circulate and promotes even browning.

Place the baking sheet on the middle rack of your preheated oven. Roast the potatoes for 25-30 minutes, until they develop a deep golden brown color and begin to soften slightly when pierced with a fork. Here’s the thing—don’t be tempted to flip them. The potatoes will naturally turn as they roast, and flipping would disrupt their even cooking.

Real talk: Your oven might run hot, so start checking at the 20-minute mark. You’ll know they’re ready when the edges are crispy to the touch and the internal temperature reaches 200°F when measured with an instant-read thermometer. If they brown too quickly, tent the pan with aluminum foil to prevent over-browning while they finish cooking.

While the potatoes roast, prepare the herb butter by combining the 0.5 cup unsalted butter (cold and cubed), 0.25 cup finely chopped fresh thyme leaves, 1 tablespoon finely chopped fresh rosemary, and 4 minced garlic cloves in a small bowl. Use a fork to mash everything together until the butter softens slightly and the mixture becomes a thick, fragrant paste. This ensures the herbs are evenly distributed and the butter will melt beautifully over the potatoes.

Transfer the herb butter to a small ramekin or shallow dish and place it in the refrigerator to chill for 10-15 minutes. This keeps the butter firm enough to spread easily over the hot potatoes later. The chilled herb butter will create a luscious, aromatic coating that complements the crispy exterior perfectly.

Remove the potatoes from the oven and immediately transfer them to a large serving platter or individual plates. Spoon the chilled herb butter over each potato, spreading it evenly to coat the entire surface. The residual heat from the potatoes will melt the butter instantly, creating a glossy, flavorful crust.

Sprinkle the potatoes generously with 1 teaspoon flaky sea salt and 0.25 cup chopped fresh parsley leaves. The flaky sea salt adds a delicate crunch and enhances the herb flavors, while the parsley provides a fresh, vibrant finish. Serve immediately while the potatoes are still crispy and the herb butter is melted and glossy.

Dietary considerations for ina garten fingerling potatoes

Gluten-Free Adaptation

This recipe is naturally gluten-free as written, since fingerling potatoes, butter, herbs, and olive oil contain no gluten. However, I always double-check my ingredients—some brands of flaky sea salt or kosher salt may contain anti-caking agents with gluten traces.

For absolute certainty, use certified gluten-free sea salt like Maldon Gluten-Free or Redmond Real Salt. The herb butter remains perfectly safe for gluten-free diets, as long as you avoid cross-contamination when storing or serving alongside other dishes. 🥔

Low-Carb & Keto

Fingerling potatoes are moderate in carbs, with about 15g net carbs per ½ cup serving. For a keto-friendly version, reduce the portion to ½ lb total (about 4-5 small fingerlings) and skip the herb butter, which contains dairy.

Instead, toss the potatoes with 1 tbsp olive oil, ½ tsp garlic powder, and ¼ tsp smoked paprika before roasting. The crispy texture remains, but the flavor profile shifts to savory-spicy. Always verify your carb counts using a tracking app like Cronometer or MyFitnessPal. 💪

Dairy-Free Option

To make this recipe dairy-free, replace the herb butter with a vegan alternative. I recommend Miyoko’s Creamery Vegan Butter or Earth Balance Vegan Butter Sticks, both of which melt beautifully.

Use the same herb mixture (thyme, rosemary, garlic) but reduce the quantity slightly since plant-based butters are often less rich. Spread the melted vegan butter over the hot potatoes just like the original recipe.

For extra richness, add 1 tbsp nutritional yeast to the herb mixture for a cheesy flavor. 🌱

Allergen-Friendly

For nut allergies, this recipe is already safe—just avoid cross-contamination if prepping alongside nut-based dishes. For egg allergies, no adjustments are needed since this recipe contains no eggs.

If you’re avoiding garlic due to sensitivities, substitute with ½ tsp garlic powder or 1 tsp asafoetida powder (a common garlic substitute in Indian cooking). Always check labels on pre-packaged ingredients like sea salt or olive oil for hidden allergens. 🚫

Vegetarian & Vegan

This recipe is naturally vegetarian, but the dairy-free adaptation above makes it fully vegan.

For a heartier vegan version, toss the potatoes with 1 tbsp olive oil and 1 tsp smoked paprika before roasting, then finish with a drizzle of olive oil-infused herb oil (simmer ½ cup olive oil, ¼ cup chopped herbs, and 2 minced garlic cloves for 5 minutes, then strain).

This adds depth without dairy. 🌿

Meal Prep Adjustments

For meal prep, roast the potatoes as directed but hold off on adding the herb butter until reheating. Store the potatoes in an airtight container for up to 4 days in the fridge. When ready to serve, reheat at 350°F for 10-15 minutes, then top with warm herb butter.

To maintain crispiness, spread the potatoes on a baking sheet before reheating. For freezer storage, roast the potatoes fully, cool completely, and freeze in a single layer before transferring to a bag. Reheat from frozen at 375°F for 20-25 minutes. 📅

Frequently asked questions about Ina Garten’s herb-buttered fingerling potatoes