Chili Garlic Roasted Fingerling Potatoes with Fresh Herbs

Savory & Spicy: Chili Garlic Roasted Fingerling Potatoes Recipe on

Even when it’s hot outside we’re craving a dinner with something roasted in the oven. This just might be one of the last dishes that we roast in the oven for the next few months. Why? Because our traditional wood-fired oven is almost complete. Whew. It’s an epic project that includes lots of planning, prepping and patience. As of today, we’re 94.9382734% finished. All three brown coats are complete and dried in-between the layers. Now we’re just waiting for the final layer of stucco. We can’t even tell you how exciting it is to finally cook a complete feast from this wood-fired beast.

We’ve finished up the curing fires and have started cooking some dishes from the wood fire to slowly get the oven up to higher temperatures. Slowly but surely, we’re getting used to understanding the oven temperatures, how to keep it consistent and how to control the heat to cook various dishes.

It’s like cave-man cooking, or maybe more like cooking back in the days before electricity was invented. We’ve living and eating backwards, we tell ya!

Savory & Spicy: Chili Garlic Roasted Fingerling Potatoes Recipe on

In the meantime, to satisfy our craving for roasted foods, we’re eating from the electric wall oven. The shiny, modern, dependable appliance that we’re slowly but surely going give a rest during this busy Summer of outdoor cooking.

So with the season’s new, small, sweet and tender fingerling potatoes, we roasted up a quick batch in our favorite chili garlic marinade. This is one of the no-brainer dishes we whip up when we’re brain fried from a long week of studio shooting because quite frankly, cooking up potatoes is one of the easiest dishes to make.

A few splashes of fish sauce and a health amount of chili garlic sauce makes this quick marinade flavorful and super-satisfying. Topping it off with our favorite handful of chopped fresh herbs is how we add that extra explosion of fresh flavor. This is how our simple, yet satisfying dinners work. Fish sauce, chili heat, top it with herbs and it’s a voila dinner for two.

Savory & Spicy: Chili Garlic Roasted Fingerling Potatoes Recipe on

If you’re not too lazy like us in the kitchen today, you can make these wonderful roasted potatoes as a side dish and you’re halfway finished to a simple weeknight dinner.

One final thought comes to mind, which is essentially a potential problem. If we share recipes from the wood fired oven, how are folks going to make the recipes at home? The answer must be to build a wood fired oven in your backyard too. Ok, let’s do this Team Wood-Fired Oven!


diane and todd

5 from 1 vote
Chili Garlic Roasted Fingerling Potatoes with Fresh Herbs
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr

Toss in what ever mix of fresh herbs that you like. The fresh flavor of chopped herbs really balance and bring out the flavor of the spicy potatoes.  Also, if your chili garlic marinade dried up a bit during roasting, then add more chili garlic sauce before serving!

Servings: 4 servings
  • 1 to 1.5 pounds fingerling potatoes (455g-680g) or regular potatoes, cut into large bite-sized pieces
  • 1/4 cup vegetable oil (60ml)
  • 2 cloves garlic , minced or crushed
  • 1 Tablespoon chili garlic sauce (15ml)
  • 1 Tablespoon fish sauce (15ml) (or soy sauce) For Gluten Free use Tamari Fish Sauce or Tamari Soy Sauce
  • 2 teaspoons apple cider vinegar (10ml)
  • 1 teaspoon brown sugar
  • 1/2 teaspoon fresh cracked black pepper , or to taste
  • 1/2 cup chopped fresh herbs such as mint, basil, cilantro
  1. Pre-heat oven to 400° F. Line a sheet pan with parchment paper.

  2. Make the marinade: In a large bowl combine vegetable oil, minced garlic, chili garlic sauce, fish sauce, apple cider vinegar, brown sugar, and black pepper.
  3. Add the cut potatoes into marinade and combine to coat all the potatoes with the marinade.
  4. Spread potatoes evenly on the prepared sheet pan in a single layer.
  5. Roast the potatoes for about 45 minutes, or until potatoes are tender. Cooking time will vary depending on the cut size of the potatoes. Halfway through roasting, toss the potatoes at least once so that potatoes cook evenly.
  6. When potatoes are cooked, add more chili garlic sauce if desired.
  7. Toss with fresh chopped herbs and serve warm or at room temperature.

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{ 10 comments… read them below or add one }
  1. Millie | Add A Little

    These look so amazing – perfect on the side of barbecues!

  2. Terri C

    I watched your creative live workshop, and I loved it. You both were very informative and fun, I learned lots of good things. Now I am becoming a fan of your web pages and reading about your wood fired oven and I suddenly realize I want to see a picture of it and read a story about it, have you blogged about the oven yet?
    You guys have amazing energy!

    1. White on Rice Couple

      Thanks so much Terri.
      In regards to the wood fired oven, we haven’t blogged about it yet. Just some updates on our facebook page. We still have a couple details to finish up on it. After those are all wrapped up we’ll be posting about it for sure. We are so super excited about it, how can we not?! Thanks again! T & D

  3. Abbe@This is How I Cook

    I love potatoes and all of the other ingredients. I am also sure I would love your wood fired beast. Could you please send him over?

  4. Ursula J

    what brand of chili garlic sauce did you use?

    1. White on Rice Couple

      Hi Ursula, we used the Rooster brand of chili garlic sauce!

  5. Matt Robinson

    The flavoring in these is amazing!!! Can’t wait to try this over the summer.

  6. Andrea Pollock

    Is the chili garlic sauce from a bottle (if so, brand?) or made by you? Thanks!

    1. White on Rice Couple

      Andrea- we used the Rooster brand chili garlic sauce

  7. Katrina @ Warm Vanilla Sugar

    Oh man! So many fun flavours mixed up in here. Love the recipe!

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