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Ultra-crispy baked Fingerling potatoes are coated in Greek seasonings and cooked in the oven to golden brown perfection. This roasted fingerling potato recipe is the perfect side dish for almost any meal. They’re easy to make (baked or roasted, not fried!) and they’re completely irresistible… you won’t be able to stop eating them!
This crispy baked Greek fingerling potato recipe is so much better than fries! They are just as crispy, but chunkier and take almost no time to make, with far less oil, making them much healthier than fries.
Fingerling potatoes are coated in Greek-inspired seasonings, then oven-roasted until they’re crispy on the outside and fluffy on the inside. In my opinion, they’re just as delicious as deep-fried potatoes! If you love Greek-style potatoes, you may also like our Greek Lemon Potato Bake recipe.
They make an awesome appetizer, snack, or side dish to pair with all types of main courses including proteins, like steak and chicken, salads, soups, sandwiches, burgers, and more.
Why you’ll love this recipe
- Easy to make: All you have to do is toss the fingerling potato wedges in oil and seasonings, and bake them, turning them over once. Easy, peasy! Anyone can make this potato wedges recipe!
- Incredibly delicious: The perfect Greek flavorings for well-seasoned potatoes consist of dried oregano, garlic powder, onion powder, and dill to make sure these babies are super tasty. We cook them in a hot oven until they are soft on the inside and crispy on the outside.
- Versatile: This Fingerling Potato recipe will go with a variety of different foods such as fish, beef, chicken, vegetables, eggs, etc. You can pair these potatoes with almost anything or simply snack on them by themselves!
- Healthy: By baking the potato wedges we use far less oil, which means there are fewer calories and less fat overall, compared to french fries. Potatoes also contain plenty of vitamins and minerals.
Ingredients needed
Aside from being super tasty and a guaranteed crowd-pleaser, you’ll love that this recipe requires very minimal ingredients. Here’s what you’ll need:
- Potatoes: Fingerling potatoes work well for this potato wedges recipe as they’re not too large and they crisp up nicely, however, russet potatoes, red potatoes or Yukon Gold potatoes would work well too.
- Avocado oil: We like to use avocado oil because it’s great for cooking at high heat and it’s one of the best oils for you! Other oils that would work are extra virgin olive oil or grapeseed oil.
- Seasonings: Dried oregano, garlic powder, onion powder, salt, and pepper all pack a huge punch of flavor! If you’d like a little kick of heat, add about 1/8 to 1/4 teaspoon of cayenne pepper.
- Garnish: Adding a fresh herb like chopped dill brings another level of flavor and texture to this potato wedges recipe. It’s delicious, don’t skip it!
How to make baked Fingerling Potato
Even though these taters are irresistible and everyone loves them, they’re quite easy to make. Once you’ve prepped the potatoes, the recipe is pretty much hands-off. Here’s the simple method:
Full, printable recipe at the bottom of the page.
- Prep: Preheat the oven to 450ºF and line a large baking sheet with parchment paper. Scrub the potatoes until clean, then slice each potato into wedges or in half lengthwise.
- Season: Place the potato wedges onto the prepared pan. Drizzle with the oil and sprinkle with all the seasonings. Mix with your hands to coat, then spread in a single layer.
- Cook: Bake for around 30 minutes, flipping halfway.
- Serve: Garnish the wedges with fresh dill and serve with a dollop of yogurt or tzatziki sauce and lemon wedges.
Tips for recipe success
Here are some tips to make sure you serve up perfectly crispy Fingerling potatoes every time!
- To peel or not to peel: Do not peel! Fingerling potatoes have thin skins that are easy to eat. Once these are baked, you won’t even notice the peeling. Plus, the peel is filled with nutrients, adds color and texture, and helps the fries to become extra crispy in the oven.
- Size of wedges: Make sure all of your wedges are approximately the same size so that they’ll cook evenly.
- Give your potatoes space: Make sure that the wedges are in one layer on the pan; if they’re overlapping, they will steam rather than roast and not become crispy.
- Bake in a hot oven: We’re roasting these delicious gems at 450 degrees Fahrenheit so that they can really crisp up!
Frequently asked questions
They are small and narrow potatoes that are usually stubby in size and look like it has a finger shape, and thus the name fingerling potatoes. They are smaller and longer than normal potatoes and they come in different colors: yellow, purple, and red.
The best way to ensure your potatoes get plenty crispy is to thoroughly dry them after cleaning them and cook them in a single layer and a hot oven.
Great substitutes for fingerling potatoes are those that will be small and similar in size to fingerling and are waxy potatoes. Baby potatoes, New Potatoes, Yukon gold potatoes, or Red Bliss are all perfect substitutes for fingerling potatoes.
Baked potato wedges are naturally high in vitamins like vitamin C, potassium, vitamin D, and more. They are naturally vegan and gluten-free and when baked you use far less oil than you would with fries, which are often deep-fried.
Storing & reheating leftovers
- Storing leftovers: Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
- Reheating tips: To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the wedges on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make them even softer. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a touch of olive oil, and cook until crispy and warmed through.
More potato recipes
- Crispy Smashed Potatoes
- Baked Candied Sweet Potatoes
- Honey Lemon Chicken and Potatoes
- Cauliflower Potato Salad
- Crispy Parmesan Roasted Potatoes
- Garlic Roasted Potatoes Skillet
- Maple Pecan Roasted Sweet Potatoes
- Crispy Baked Sweet Potato Wedges
recipes we think you will enjoy
- Philly Cheese Steak Recipe
- Garlic Shrimp in Creamy Mushroom Sauce
- Healthy Shrimp Scampi
- Easy Chicken Milanese
- Baked Eggplant Parmesan
- Easy Homemade Beef Stew
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Baked Greek Fingerling Potato Recipe
Ingredients
- 2 lb fingerling potatoes, rubbed and cut into wedges or halved
- 2 tbsp avocado oil, or olive oil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- Kosher salt and pepper, to taste
- 1/2 bunch fresh dill, finely chopped
- Optional: lemon wedges and plain greek yogurt or tzatziki sauce
Instructions
- Preheat the oven to 450F and line a large baking sheet with parchment paper.
- Place the potato wedges into the prepared pan. Drizzle with the oil and sprinkle with all the seasonings. Mix with your hands to coat, then spread in a single layer.
- Bake for around 30 minutes, flipping halfway.
- Garnish the wedges with fresh dill and serve with a dollop of yogurt/tzatziki sauce and lemon wedges.
Video
Notes
- Storing leftovers: Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
- Reheating tips: To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the wedges on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make them even softer. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a touch of olive oil, and cook until crispy and warmed through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
4.67 stars
I made these potatoes last night and they were crispy and yummy! My whole family loved them. I will definitely be making these again!
We loved these potatoes. Very tasty