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Fare Isle | Roasted Rosemary Fingerling Potatoes

Roasted Rosemary Fingerling Hasselback Potatoes

  • Author: kaity farrell
  • Total Time: 55 minutes
  • Yield: 4-6 servings 1x


These crispy buttery hasselback fingerling potatoes flavored with rosemary and garlic are a perfect addition to your Thanksgiving and Holiday table.


  • 2.5 lbs fingerling potatoes
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons finely minced fresh rosemary
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 large garlic cloves
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • optional topping: fresh grated Parmesan


  1. Preheat oven to 425˚F
  2. Run potatoes under cool water and clean off any soil with a brush or your hands.
  3. Working horizontally make thin cuts into the top half of each potato.
  4. Add potatoes to a enamel braiser, cast iron skillet or a sheet pan.
  5. Coat potatoes in olive oil, rosemary, salt and pepper.
  6. Lightly smash the garlic cloves just to loosen the paper but leave the paper on them so they don't burn in the oven. Then tuck them into the potatoes.
  7. Bake until potatoes are crispy, browned and fork tender, about 30-35 minutes.
  8. Remove from oven and sprinkle on parsley and shake the pan to disperse the parsley evenly over potatoes.
  9. If you're adding Parmesan, grate it onto the potatoes immediately after taking them out of the oven and then shake the pan to coat potatoes in the cheese as it melts.
  10. Serve and enjoy hot from the oven.


  • Leftover potatoes can be kept covered and refrigerated for up to 3 days. Reheat to serve.
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes