A quick, flavorful side dish featuring teeny tiny potatoes—sometimes sold as fingerling or baby potatoes—tossed with fresh rosemary and cooked on the stove or roasted on the grill. These small, waxy potatoes require minimal effort and deliver excellent results, making them a perfect accompaniment to roasted meats, grilled chicken, or a simple green salad.
Fingerling Potatoes with Rosemary
I love small, perfectly portioned ingredients, and these teeny tiny potatoes are no exception. Their compact size and tender texture make them ideal for quick cooking: they heat through evenly and develop a pleasant, lightly crisped exterior when prepared properly. The aromatic touch of fresh rosemary brightens the dish, but you can also use thyme or dill if you prefer a different herb profile.
These potatoes pair especially well with roasted turkey, stuffed turkey breasts, grilled steaks, or simply roasted vegetables. They also complement sautéed or steamed greens for a balanced plate. If you can’t find the smallest variety, baby potatoes or traditional fingerlings work well—just allow a little more cooking time if they are larger.
There are two simple and reliable ways to make these potatoes: on the stove in a skillet with a tight-fitting lid, or on the grill using foil packets. Stove-top cooking is fast and great for weeknight meals; grilling in foil is ideal for outdoor cooking and camping. Both methods produce tender potatoes infused with rosemary and a touch of oil and salt.
Because these potatoes are waxy, they hold their shape well and don’t become mushy. A short resting period after cooking helps finish the steam-cooking process, keeping the interiors fluffy while preserving a pleasant bite on the outside. For best results, season evenly and check for tenderness with a small knife before serving.
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Fingerling Potatoes with Rosemary
Summary: A quick, flavorful side dish of small potatoes seasoned with rosemary and cooked on the stove or grilled in foil packets. Minimal effort, excellent results.
Yield and Serving Size
Yield: 4 servings
Serving size: about 1/4 lb per person
Ingredients
- 1 lb teeny tiny potatoes (baby or fingerling potatoes can be substituted)
- 2 tsp oil (olive oil or a neutral oil)
- 1 tsp kosher salt
- Freshly cracked black pepper, to taste
- 2 tbsp fresh rosemary, chopped (or substitute thyme or dill)
Instructions
On the stove:
- Place the potatoes in a skillet with the oil; season with salt and freshly cracked pepper. Use a heavy-bottomed skillet if possible for even heat distribution.
- Cover the skillet with a tight-fitting lid and cook over low heat for about 20–25 minutes, gently shaking or stirring the pan occasionally so the potatoes brown evenly and do not stick or burn.
- Remove the pan from the heat and let the potatoes sit, covered, for 5 minutes to finish steaming through.
- Toss the potatoes with the fresh rosemary and adjust seasoning before serving. Serve hot.
To grill (foil packets):
- Preheat the grill to low heat.
- Toss the potatoes with oil, rosemary, salt, and pepper so they are evenly coated.
- Divide the potatoes among 4 sheets of aluminum foil and seal each packet tightly.
- Grill the packets on low heat for 20–25 minutes, depending on potato size, until tender. Let the packets rest for 5 minutes before opening.
- Open the foil carefully to avoid steam burns, then transfer the potatoes to a serving dish and serve warm.
Tips and Variations
- If the potatoes are larger than bite-size, halve or quarter them for more even cooking.
- For extra flavor, add a clove of crushed garlic to the pan or foil packet while cooking, or toss with a splash of lemon juice after cooking for brightness.
- Mix fresh herbs—rosemary and thyme together work especially well—or finish with a sprinkle of grated Parmesan for a richer side.
- Adjust cooking times slightly based on the size and type of potatoes; waxy varieties tend to hold their shape best.
Nutrition (approximate per serving)
Calories: 102.6 kcal • Carbohydrates: 18.2 g • Protein: 2.2 g • Fat: 2.5 g • Fiber: 2 g • Sugar: 1.1 g • Sodium: varies with added salt
Final Note
If you try this recipe, consider leaving a rating and comment to share how you prepared it and any personal tweaks you made. Small details like herb choices or cooking method can make each batch unique, and community feedback helps others find useful variations.
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