Brown Butter Herb Roasted Fingerlings

Roasted fingerling potatoes tossed with brown butter and herbs make a delicious and easy side. Perfect for your holiday table, these tasty potatoes are full of flavor from nutty brown butter and a mixture of dried herbs.

Read Cheryl's full post here, including lots of helpful hints and tricks. 


  • 2 pounds Idaho® fingerling potatoes, sliced in half lengthwise
  • 6 tablespoons unsalted butter
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 tablespoons Litehouse® poultry seasoning
  • 1 teaspoon Litehouse® freeze-dried chives
  • 1 tablespoon Litehouse® freeze-dried parsley


  1. Preheat oven to 375°F (350°F for convection).   
  2. In a small pot, melt butter over medium heat. When the butter has just started to brown, remove from heat.
  3. Add dried herbs to barely browned butter.
  4. In a medium bowl, combine sliced fingerlings, butter herb mixture, salt, and pepper. Toss to coat potatoes.
  5. On a parchment-lined baking sheet, place potatoes cut side down in a single layer and roast for 25 minutes or until easily pierced with a knife.
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Yield: 5

Cheryl Bennett
Food Blogger
Pooks Pantry

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