Overhead view of roasted fingerling potatoes in a stainless steel pan mixed with a rich vegan butter sauce. Red onion strips, fresh oregano and garlic cloves strewn outside of the pan

Roasted Fingerling Potatoes

Oven roasted fingerling potatoes in a rich vegan butter sauce with sun-dried tomatoes
Course Side Dish
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 3 people
Calories 335kcal
Author Healing Tomato


For roasting the potatoes

For the vegan butter sauce

  • 2 Tbsp Vegan Butter I used Earth Balance Stick
  • 1/2 cup Sun-dried tomatoes use some of the brine that comes with sun-dried tomatoes
  • 1.5 Tbsp Garlic shredded
  • 1/4 cup Red Onions finely diced
  • 1/2 cup Fresh Oregano use fresh oregano for best results
  • 1/2 tsp Salt Adjust to your taste


  • Preheat oven to 400°F
  • Cut the potatoes lengthwise (about 4 slices per fingerling potato)
  • Add the oil to the potatoes and mix well
  • Transfer to a baking tray and spread them evenly (one layer only)
  • Place the tray in the oven
  • Roast them for 40 minutes or until they pass the knife test
  • Remove them from the oven and set aside
  • Heat a heavy bottom pan on medium heat
  • After 30 seconds, add the vegan butter to the pan
  • Add the garlic, onions and sun-dried tomatoes to the pan
  • Add the salt and fresh oregano
  • Mix well
  • Gently transfer the potatoes to the pan
  • Mix the sauce and potatoes well before serving



Knife test is when you pierce the potatoes with the tip of the knife.  If the tip pierces the potatoes easily and comes out with a little bit of potato stuck on the tip, it means that the potatoes are ready. 
Or do what I do, which is to carefully remove one of the fingerling potatoes and taste it. :)


Calories: 335kcal | Carbohydrates: 57g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Sodium: 510mg | Potassium: 1719mg | Fiber: 10g | Sugar: 9g | Vitamin A: 655IU | Vitamin C: 54.1mg | Calcium: 182mg | Iron: 6.4mg