Chili Garlic Roasted Fingerling Potatoes with Fresh Herbs

Yield: 4 servings
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!


  • 1 to 1.5 pounds fingerling potatoes (455g-680g) or regular potatoes, cut into large bite-sized pieces
  • 1/4 cup vegetable oil (60ml)
  • 3 teaspoons chili garlic sauce, divided (15ml)
  • 2 cloves garlic , minced or crushed
  • 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, 1 teaspoon of 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 remaining 2 teaspoons of chili garlic sauce and toss evenly into potatoes. 

  7. Toss with fresh chopped herbs and serve warm or at room temperature.

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