This post may contain affiliate links.For more information, please see our affiliate policy.Leave a ReviewJump to RecipeInspired 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

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