For a quick, fun potato side dish, try this easy recipe for gently spiced roasted fingerling potatoes. Sriracha mayonnaise (made with vegan mayo) is a delicious dip for them. Use any variety of fingerling potatoes — though taking the tri-color approach has the most eye appeal!
The tiny size and fairly narrow shape of fingerling potatoes allows them to cook quickly, whether on the stovetop or in the oven. My favorite way to prepare fingerlings is to roast them.
What are fingerling potatoes? Some varieties of these diminutive potatoes have a long, narrow shape—hence their name. They come in several varieties; there are golden fingerlings like Russian Banana, and for added drama, there’s a purple-fleshed variety from Peru. Some are more finger-shaped than others.
There’s also Ruby Crescent, with a delightful pinkish-red flesh, and French fingerlings. You can purchase them separately, but what’s even nicer is when you can find them in a variety pack featuring three colors.
Buying and storage: Fingerling potatoes often come in 1 1/2 pound bags, though you can sometimes buy them in bulk. Look for them in the produce section of your supermarket or natural foods store. You can also explore the fingerling potato varieties on Melissa’s Produce.
It’s best to use fingerling potatoes soon after purchasing. Because they’re so small, they can start to sprout quickly if kept in a warm spot in the kitchen; conversely, if refrigerated for too long, the starches can turn to sugars, compromising the flavors. Here’s more information on fingerling potatoes.
- 1 1/2 pounds fingerling potatoes (any variety, or a trim-color pack)
- 1 1/2 tablespoons extra virgin olive oil
- 1/2 teaspoon Italian seasoning
- A sprinkling of sweet paprika
- Salt and freshly ground pepper to taste
- 1/2 cup vegan mayonnaise
- 2 teaspoons sriracha, more or less to taste
- Preheat the oven to 425º F.
- Rinse the fingerling potatoes well. No need to peel, but do cut away any overly dark or knobby spots, of which there should be few. Cut each potato in half lengthwise.
- Combine the potatoes with the olive oil in a mixing bowl and stir together. Sprinkle in the Italian seasoning and paprika.
- Arrange in a parchment-lined roasting pan and roast for 15 to 20 minutes, or until fork-tender and turning golden brown here and there. Stir once or twice during the roasting time.
- Meanwhile, combine the mayo and sriracha in a small bowl and stir together completely.
- When the potatoes are done, season with salt and pepper. Serve at once, passing around the sriracha mayo for individual servings.
If you like roasted potato dishes, you might enjoy …
Here are more easy vegan salads & sides.