Fingerling Potatoes With Crunch
Fingerling Potatoes With Crunch

Multi colored fingerling potatoes with a crunchy panko topping, orange zest, fresh thyme, and pastrami.

“New or Fingerling?” you ask. Yes! Either is fine. In fact they are very similar. New potatoes are just smaller under developed versions of any, otherwise normal, type of potato. They are simply picked early in the season. Baby versions of their adult counterpart. Fingerling potatoes are a particular breed of potato that stays small and grow oblong… like a finger. Now they may not all be correctly marketed as such, but you get the gist.

amazing purple potato

Check out this amazingly vibrant purple potato!

Both fingerling and new potatoes have thin skins making them particularly great for roasting to a perfected state of crunchiness. Blanching sets the stage. Roasting finishes them off.

I love the bags of multi colored fingerlings our local grocery store sells through the winter. It’s always great to bring some ‘adventure’ to an otherwise simple vegetable. It’s particularly fun to bite into the vibrant purple ones!

You can simply parboil and roast the potatoes with salt, oil, and herbs, but I like finish them off with a topping of panko, butter, and Parmesan for some crunch.

Funny thing about this particular recipe: I had planned to use fresh thyme and lemon zest, but when I pulled my ‘lemon zest’ from the freezer I realized that I had, in fact, miss labeled some orange zest. It turned out to be a very successful mistake, as the orange flavor blended and even banged along perfectly!

You can follow my recipe as written, for a proven crowd pleaser, or change things up a bit for your own liking. Try other fresh or dried herbs and spices; picking your favorite combinations of-course. Here are some suggestions:

  • Thyme
  • Lemon Thyme
  • Basil
  • Oregano
  • Tarragon
  • Savory
  • Dill
  • Lemon Pepper
  • Chive
  • Roasted Garlic
  • Turmeric
  • Paprika
  • Lemon, Lime, or Orange Zest
  • Fines Herbes*
  • Herbs Du Province*

*These are both particular blends, and not hard to make yourself, but there are many great herbs shops, (Summit Spice and Tea in Anchorage, World Spice Merchants in Seattle, and Penzey’s Spice) that sell them premixed. You can always order it on Amazon, and if you choose to purchase these or any other items on Amazon and have clicked through from this site you can help us cover the cost of this site and the free recipes we offer, with no additional cost to you. Amazon will pay us for your shopping. We are their affiliates.

Fingerling Potatoes Potluck Dish

This is a PERFECT dish for a potluck.

Be sure to let me know if you used this recipe, and if you decided to customize it for yourself!

New or Fingerling Potatoes with Crispy Panko Topping and Pastrami

By:semiserious chefs
Serves: 4


  • 1.5 pounds fingerling potatoes
  • olive oil
  • sea salt
  • 1/2 cup shredded Parmesan cheese
  • 1/2 cup unsalted butter, soft
  • 1 cup panko
  • 1 T orange zest
  • 1 T chopped fresh thyme (1 t dried)
  • 3-4 oz pastrami – fine chopped


  1. In a pot with a lid, add the potatoes and enough water to cover. Bring just to a boil then drain well and move the potatoes to a baking pan large enough to accommodate.
  2. Drizzle the potatoes with a couple tablespoons of olive oil and flip each to coat fully.  Sprinkle with 1-2 teaspoons of sea salt.
  3. Place in preheated oven at 425 degrees, for 15 minutes.
  4. Meanwhile, use a fork to mix the panko, parmesan, butter, zest and thyme.
  5. Remove the potatoes from oven and generously top with this mixture, spinkling the pastrami on top. Place the whole pan back in the oven to bake for an additional 10 minutes, until topping is golden and crisp.

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