• Sharon Rhys

Roasted Fingerling Potatoes with Avocado Cannellini Dip

Fingerling potatoes are creamy and buttery once roasted. These bite sized potatoes are also adorable. Perfect as is or with an avocado bean dip to serve as a side for holiday dinners or game time.

Potatoes are a wonderful and versatile root vegetable. There are so many varieties to try that one could never get bored of this unassuming vegetable. One of the varieties to try is the fingerling potatoes. They are elongated, small and thin skinned. Once cooked, they are buttery and creamy.

You can either boil or roast them. For me, I love to simply roast them with herbs, spices and oil. They are then served as is or with some yummy dip like an avocado cannellini bean dip.



Makes (dip):1 cup

Makes (potatoes): 3 – 4 servings



213 gm / 7.5 oz. can cannellini beans (drained and rinsed)

1 avocado (peeled, deseeded and roughly diced)

1 – 1½ tbsp. lemon juice

1 tsp. sea salt or to taste

½ – 1 tsp. maple syrup or to taste

black pepper to taste

4 – 5 basil leaves (chiffonade)

1 serrano pepper (deseeded and finely diced)


  1. Place all the ingredients except the basil and serrano pepper in a food processor. Process until smooth.

  2. Add the basil leaves and pulse for a few seconds. You should still see tiny pieces of basil.

  3. Next, add the diced serrano peppers and pulse for a few seconds to combine with the dip.

  4. Dish up and serve immediately with roasted potatoes or vegetables.



680 gm / 24 oz. fingerling potatoes (scrubbed and halved)

3 garlic cloves (roughly minced)

2 – 3 sprigs fresh thyme

2 tbsp. grapeseed oil (slightly more for coating the pan)

½ tsp. smoked paprika

¼ tsp. salt or to taste

black pepper to taste

red pepper flakes (optional)


  1. Preheat the oven to 400°F. Lightly coat the surface of a cast iron pan with some grapeseed oil. Place the pan in the oven during the preheating process.

  2. Next, place all the ingredients except the red pepper flakes in a large mixing bowl. Toss thoroughly to combine.

  3. Once the oven is preheated, carefully remove the hot cast iron pan from the oven.

  4. Place the potatoes flat side down on the cast iron pan. If you cannot fit all the potatoes in the pan, place the remaining potatoes on a lined baking sheet.

  5. Place the pan (and baking sheet if you are using) into the oven. Roast for ~20 mins.

  6. Then check to see if the flat side of the potatoes has turned golden brown. If not brown enough, return the potatoes to the oven and roast for another 5 mins. Then check them again.

  7. Once they are golden brown on the flat side, give the potatoes a light toss and roast for another 5 – 10 mins or until tender.

  8. Once the potatoes are tender, remove them from the oven. Sprinkle the potatoes with red pepper flakes for some heat.

  9. If eaten as is, sprinkle a little bit more salt to the potatoes. Otherwise, serve with dip.


Did you try this recipe?

If you did, let me know how it went. Don’t forget to tag your photo with #sncxkitchen when you share on Instagram.

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