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Inspired by Supper Clubs in the Midwest, these Roasted Fingerling Potatoes bake up tender with browned edges. They feature a simple seasoning blend and an optional sour cream and onion dipping sauce, a staple at old-fashioned steakhouses.
Meggan’s notes
If you’re a potato lover, these roasted fingerling potatoes are a must-try. Inspired by the baked potato tradition at Midwest supper clubs—served with butter and sour cream—and my husband’s go-to Lawry’s-dusted diced potatoes, this recipe puts a creamy, flavorful twist on classic comfort food.
Our original plan was to coat the potatoes with my homemade Lawry’s Seasoned Salt, but the flavor fell a bit flat. Then my husband, drawing on his years at an ’80s Coca-Cola-themed diner in Milwaukee, suggested tossing them in Italian seasoning. It turned out to be a game-changer, elevating the flavor to something truly special.
Cutting the fingerling potatoes is another key move, creating more surface area for seasoning, caramelization, and browning. This not only makes them tastier but also ensures even cooking, as whole potatoes don’t absorb seasoning inside and they vary so much in size, which makes them harder to cook evenly. By cutting them in half you level the playing field a little bit.
To finish, we paired the potatoes with a creamy sour cream dip mixed with scallions and a touch of seasoned salt, echoing those classic supper club flavors. The result? A dish that’s fun, indulgent, and packed with nostalgic charm—proof that simple ideas, when paired together, can truly shine!
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Fingerling potatoes: Russet potatoes, cut into wedges, may be substituted for the fingerlings.
- Seasoned salt: Use store-bought or try my homemade Lawry’s Seasoned Salt recipe.
- Italian seasoning: Don’t skip this! It adds depth and flavor to the fingerlings. I thought the potatoes tasted a little flat without it. To make your own Italian Seasoning, in a small bowl, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried thyme, and 2 tablespoons of dried marjoram. This recipe only calls for ½ teaspoon, so store extra in an airtight container.
- Oil: Brushing the outside of the potato with oil is optional but recommended. It helps spices adhere to the potato skin and ensures a crispy exterior.
Step-by-step instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, add fingerling potatoes, olive oil, seasoned salt (I like 1 teaspoon), and Italian seasoning. Toss to coat.
- Spread potatoes in a single layer, not touching, on prepared baking sheet.
- Roast until the potatoes and browned and tender, about 40 minutes total, turning the potatoes with tongs after 20 minutes.
- Meanwhile, in a small bowl, whisk together sour cream, scallions, and seasoned salt to taste (I like 1 teaspoon). Cover and refrigerate while roasting the potatoes (or up to 2 days in advance).
- Add the bowl of sauce to the middle of a serving platter. Scatter the roasted fingerling potatoes around the sauce and garnish with scallions.
Recipe tips and variations
- Yield: This recipe makes 4 servings of fingerling potatoes with ¼ cup dip per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: You can make these in advance, though they are best when they are fresh out of the oven. To get a jump start on prep, roast the potatoes up to 2 days in advance and store in the fridge. Bake as directed, allow to cool completely, and store in refrigerator until ready to serve. The dipping sauce can be made up to 2 days in advance.
- Same day prep: For same-day prep, fingerling potatoes can be tossed with the olive oil and seasoned salt up to 4 hours in advance.
- Reheating: Preheat oven to 350 degrees. Let stand at room temperature and stir before baking. Place the pre-roasted fingerling potatoes on a lined baking sheet. Bake until heated through, about 10 minutes. Garnish and serve.
- Half vs whole: I suggest cutting the fingerlings in half so they have more surface area for seasoning coverage, caramelization, and browning, which makes them look more appetizing. If you leave the potatoes whole, they won’t absorb seasoning on the inside.
- Sauces: This sour cream sauce is a Supper Club classic, but you can also serve up Roasted Fingerling Potatoes with homemade cheese sauce, ranch dressing, or lemon butter garlic sauce.
Frequently Asked Questions
Boiling potatoes before roasting is not required, but it can help create a crispy exterior and a more tender interior.
Fingerling potatoes have thin, edible skin, so no peeling is needed. Simply scrub off dirt, then dry them thoroughly with a clean dish towel.
If your roasted potatoes aren’t crispy, overcrowding is likely the issue. Make sure to spread potatoes in a single layer, not touching, so they can crisp up during roasting.
More supper club classics
Steak Recipes
Grilled Ribeye
Beef Recipes
Prime Rib with Mustard Cream Sauce
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Friday Night Fish Fry
Appetizer Recipes
Fried Cheese Curds
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Roasted Fingerling Potatoes
Equipment
Ingredients
- 1 1/2 pounds fingerling potatoes halved lengthwise (see note 1)
- 2 tablespoons olive oil
- Seasoned salt such as Lawry's
- 1/2 teaspoon Italian seasoning homemade or store-bought (see note 2)
- 1 cup sour cream
- 1/4 cup thinly sliced scallions (2 scallions) plus more for garnish
Instructions
- Preheat oven to 400 degrees and line a rimmed baking sheet with parchment paper. In a large bowl, add fingerling potatoes, olive oil, seasoned salt (I like 1 teaspoon), and Italian seasoning. Toss to coat.
- Spread potatoes in a single layer, not touching, on prepared baking sheet.
- Roast until the potatoes and browned and tender, about 40 minutes total, turning the potatoes with tongs after 20 minutes.
- Meanwhile, in a small bowl, whisk together sour cream, scallions, and seasoned salt to taste (I like 1 teaspoon). Cover and refrigerate while roasting the potatoes (or up to 2 days in advance).
- Add the bowl of sauce to the middle of a serving platter. Scatter the roasted fingerling potatoes around the sauce and garnish with scallions.
Notes
- Fingerling potatoes: Russet potatoes, cut into wedges, may be substituted for the fingerlings.
- Italian seasoning: Don’t skip this! It adds depth and flavor to the fingerlings. I thought the potatoes tasted a little flat without it. To make your own Italian Seasoning, in a small bowl, combine 2 tablespoons of dried basil, 2 tablespoons of dried oregano, 2 tablespoons of dried rosemary, 2 tablespoons of dried thyme, and 2 tablespoons of dried marjoram. This recipe only calls for ½ teaspoon, so store extra in an airtight container.
- Yield: This recipe makes 4 servings of Fingerling potatoes with ¼ cup dip per serving.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.