I love this recipe because it delivers consistently crisp potatoes without deep frying. The cornstarch coating creates an unbeatable crunch, and the warm, melty garlic herb butter adds savory, aromatic flavor without overwhelming the potatoes. It’s an easy, reliable side dish that works with almost any meal.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 tablespoons vegetable oil 2 pounds fingerling potatoes, unpeeled 3/4 cup water 3 tablespoons cornstarch 4 tablespoons butter, softened to room temperature 2 garlic cloves, pushed through a garlic press 3 tablespoons fresh herbs (I used thyme, oregano, rosemary + parsley), finely minced Salt and pepper
Directions
I heat the oven to 425°F and generously spray a rimmed baking sheet with vegetable oil spray. I pour the vegetable oil onto the sheet and tilt it so the surface is evenly coated.
I halve the potatoes lengthwise and place them in a large bowl.
In a separate bowl, I whisk the water and cornstarch until smooth, then microwave the mixture—stirring every 20 seconds—until it thickens, about 1 to 3 minutes. I continue stirring until it reaches a pudding-like consistency, adding up to 2 tablespoons of water if needed.
I transfer the thickened mixture to the potatoes and toss until all pieces are well coated, using my hands if necessary.
I arrange the potatoes cut-side down on the baking sheet, leaving small gaps between them. I cover the sheet tightly with lightly greased foil and bake for 12 minutes.
I remove the foil and continue baking until the bottoms are golden brown, 10 to 18 minutes.
I take the sheet out, carefully flip each potato with a thin metal spatula, and return them to the oven until the second side is golden, another 10 to 18 minutes.
While the potatoes finish cooking, I make the garlic herb butter by mixing the softened butter, garlic, herbs, salt, and pepper in a small bowl.
When the potatoes are done, I transfer them to a bowl and toss with about half the garlic herb butter, adding more a teaspoon at a time so the potatoes stay crisp rather than soggy.
I sometimes add lemon zest to the herb butter for brightness. When I want extra heat, I mix in a pinch of red pepper flakes. I also love swapping in different herb blends—dill and chives for freshness, or sage and parsley for a more earthy flavor. For added richness, I sprinkle freshly grated Parmesan over the hot potatoes before serving.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or air fryer so the potatoes regain their crispiness. I avoid microwaving because it softens the texture. If needed, I refresh them with a tiny pat of herb butter after reheating.
FAQs
How do I keep the potatoes crispy?
I make sure the cornstarch mixture is thick enough and avoid adding too much herb butter at the end.
Can I use a different type of potato?
Yes, I sometimes use baby golds or small red potatoes, though fingerlings crisp especially well.
Can I skip the cornstarch step?
I don’t skip it because it’s the key to the ultra-crispy exterior.
Can I use dried herbs?
Yes, but I use less—about 1 tablespoon total—and add them to the butter mixture.
Can I make these ahead?
I prep the potatoes up to the baking step, but I bake and butter them right before serving for best texture.
Why are my potatoes sticking to the pan?
I ensure the sheet is well-oiled and wait until the potatoes are fully browned before flipping.
Can I use olive oil instead of vegetable oil?
Yes, but I use a high-heat-safe olive oil since the oven temperature is high.
Can I air fry these?
Yes, I air fry at 400°F, shaking halfway through, though I reduce the amount of butter at the end to keep them crisp.
What herbs work best?
I love thyme, rosemary, parsley, and oregano, but chives, dill, or basil also work nicely.
Can I double the recipe?
Yes, but I use two baking sheets so the potatoes have enough space to crisp properly.
Conclusion
I love how these garlic and herb roasted fingerlings combine crisp texture with rich, savory flavor. The cornstarch coating gives them a perfect crunch, and the fragrant herb butter takes them over the top without making them soggy. They’re a delicious side dish I come back to whenever I want something comforting, flavorful, and reliably crispy.
Ultra-crispy roasted fingerling potatoes coated in cornstarch and finished with a fragrant garlic herb butter. Crispy outside, fluffy inside, and packed with fresh, savory flavor.
Heat oven to 425°F (220°C). Spray a rimmed baking sheet with vegetable oil spray, then pour vegetable oil onto the sheet and tilt to coat.
Halve the fingerling potatoes lengthwise and place in a large bowl.
Whisk water and cornstarch in a separate bowl until smooth. Microwave, stirring every 20 seconds, until thickened to a pudding-like consistency (1–3 minutes). Add up to 2 tbsp water if needed.
Transfer the thickened cornstarch mixture to the potatoes and toss until fully coated.
Arrange potatoes cut-side down on the baking sheet with small gaps between them. Cover tightly with lightly greased foil and bake for 12 minutes.
Remove the foil and continue baking 10–18 minutes until the bottoms are golden brown.
Flip each potato with a thin metal spatula and bake another 10–18 minutes until the second side is golden.
Mix softened butter, garlic, herbs, salt, and pepper in a small bowl to make the garlic herb butter.
Transfer potatoes to a bowl and toss with about half the herb butter, adding more a teaspoon at a time to avoid sogginess.
Serve immediately.
Notes
Add lemon zest to the herb butter for brightness.
Add red pepper flakes for heat.
Try herb variations like dill, chives, or sage.
Sprinkle Parmesan over hot potatoes for extra richness.
