Call them a side dish or an appetizer, whatever you are calling them, these Cheesy Roasted Fingerling Potatoes are beyond.
I’m having a moment with fontina cheese! It’s currently been making an appearance on just about everything in my house – from mac and cheese to quinoa to vegetables to toast, you name it, fontina is accompanying it!
It melts like a dream and it’s smooth and creamy which works perfectly for these crispy Roasted Fingerling Potatoes! Add to that some fresh herbs just to give it a pop of color and some salt and pepper and it’s the most versatile side dish! Or appetizer! In fact, if you served these Roasted Fingerling Potatoes with some chopped up steak on top… it basically changes into some kind of fancy nacho situation. And we all know nachos are the worlds best invention ever.
But back to the potatoes – these are super easy. Require 2 seconds of prep work before everything gets piled up into a few aluminum foil packages and then popped into the oven to do their thing. ZERO clean up (music to my ears) and easy to make in bulk if you’re prepping for a week of food!
Cheesy Roasted Fingerling Potatoes
- 3 pound Fingerling Potatoes cut half lengthwise
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 1 teaspoon garlic salt
- 1 cup shredded fontina cheese
- fresh parsley torn
- fresh basil torn
- chopped chives
- kosher salt and freshly cracked black pepper to taste
- Preheat the oven to 425 degrees F.
- In a large bowl, toss together the halved potatoes, olive oil, butter, garlic salt and freshly cracked black pepper.
- Tear 4 large sheets of aluminum wrap, about 16 inches long each. Divide the potato mixture amongst the 4 sheets of aluminum foil and fold the sides up on both ends so you create a securely wrapped parcel for the potatoes.
- Place the 4 parcels on a baking sheet and transfer into the oven. Let the potatoes cook for about 25 minutes.
- After 25 minutes, remove the individual packages from the oven and check to see if the potatoes are fully cooked and fork tender, you can peek into the parcel and check. If they need a few more minutes, pop them back into the oven for 5 minutes.
- Once cooked, open up each of the parcels and distribute the cheese on top of each portion of potatoes along with the torn herbs. Let the cheese melt before serving the potatoes and seasoning them with salt and pepper
Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking
This looks like another potato winner!!
Oooh, yes please! Lately I’ve been a bit obsessed with potatoes in all forms– mashed, french fries, you name it. Adding fontina cheese to these? Brilliant! I can’t wait to try it.
Are you kidding me with all this cheesy goodness?!?!? Is there anything better than melted cheese on potatoes?
I would like to know what oven temperature is best for roasting these potatoes.
Gaby – I have made lots of your recipes – several around the last Christmas holidays – can you include how many recipes serve? I often find that is missing. Thanks so much.
Yes!! I’m working on updating them all now 🙂
Yum! It’s like potato nachos. My kids would go crazy for these. Gorgeous photos!
How can you go wrong with cheese and potatoes!
These look delicious and ridiculously easy to put together. Thanks!