Ultra crispy baby fingerling potatoes with a creamy flavor-packed pumpkin sauce topped with crispy garlic, fresh parsley, and spicy chili oil.
I found my new favorite way to make potatoes that are the crispiest and most delicious. The crispy potatoes are paired with a creamy spiced pumpkin sauce, crispy garlic, and spicy chili oil.
You may or may not find me eating bowls of these potatoes this fall – this recipe is THAT good.
To create an ultra-crispy exterior with a fluffy interior, you’ll first boil the potatoes in a generous amount of salt. Then coat them in a garlic-infused oil and roast for 35-40 minutes (trust me, it’s worth it).
Dollop some creamy pumpkin sauce on a plate then top with lots of the crispy fingerling potatoes, crispy garlic (from the infused oil), fresh parsley, and your favorite chili oil.
This is the perfect recipe to bring as a side to a fall party or even part of your thanksgiving meal!
How to make Crispy Garlic Fingerling Potatoes with Creamy Pumpkin Sauce:
Crispy Garlic Fingerling Potatoes
- Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
- Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.
- In a small pot, add ¼ cup olive oil and a couple turns of freshly cracked black pepper. Heat oil over medium heat then add sliced garlic. Spread garlic into a single even layer. Reduce heat to medium-low. Cook for 2-3 minutes, stirring continuously to prevent burning, until garlic is golden brown and crispy.
- Pour oil over strainer and transfer crispy garlic to the paper towel-lined plate. Sprinkle a bit of salt over the garlic. Set aside.
- In a large heavy-bottomed pot, combine 1 quart of water, potatoes, 1 tbsp kosher salt, and baking soda. Bring to a rolling boil, reduce to simmer, and cook until fork inserted comes out easily (with little to no resistance). This should take about 10 minutes.
- Drain potatoes and let rest in colander for 1 minute to allow extra moisture to evaporate.
- Add potatoes to a large bowl. Pour over garlic-infused oil and add 1 tsp kosher salt and ¼ tsp black pepper. Toss well to completely coat potatoes in oil and seasoning. Transfer potatoes to the prepared baking sheet, spreading out into an even layer. Roast potatoes for 35-40 minutes until dark golden brown and crispy.
Creamy Pumpkin Sauce
- While potatoes are roasting, prepare the sauce. In a small skillet over medium heat, toast the coriander and cumin seeds for 1 minute until fragrant. Add to a mortar and pestle (or spice grinder) and grind into a coarse powder. Set aside.
- In a large shallow pot or skillet, heat butter and olive oil over medium-high. Once butter starts to sizzle, add shallots, garlic, and a pinch of salt. Saute for 2-3 minutes until garlic starts to brown and shallots are soft and translucent. Stir in ground coriander and cumin, a pinch of red pepper flakes, curry powder, and tomato paste. Cook for 1-2 minutes until tomato paste darkens in color and spices are fragrant.
- Pour in pumpkin puree and coconut milk. Stir well to combine. Bring mixture to a simmer and cook for 3-4 minutes to infuse the flavors and warm up the pumpkin and milk. Season sauce with salt and pepper, as desired.
Assembly
- Spread a generous amount of pumpkin sauce on a plate. Top with crispy fingerling potatoes, chopped fresh parsley, a drizzle of chili oil, and the reserved crispy garlic. Enjoy!
Why you’ll love these Crispy Garlic Fingerling Potatoes with Creamy Pumpkin Sauce:
Perfectly cooked potatoes. To create a potato that has a beautifully crispy exterior and fluffy interior, you first boil the potatoes (in lots of kosher salt), drown in a garlic-infused oil, then roast for 35-40 minutes. Viola! The perfect crispy fingerling potatoes.
Flavor-filled pumpkin sauce. This pumpkin sauce is filled with toasted whole coriander and cumin seeds, curry powder, rich coconut milk, and lots of butter-sauteed shallots and garlic.
Easy & simple to make. The potatoes come together in 3 simple steps and the pumpkin sauce is all made in one-pot! AND Everything is prepared in less than 1 hour.
Ideal fall side dish. I highly suggest bringing this to your fall gathering or as a side dish in your thanksgiving meal!
Can I use another potato variety in this recipe?
Any small potato will work fine! Such as baby yukon gold or red potatoes.
Can I use ground coriander and cumin instead of whole?
Whole seeds are going to give you more depth of flavor, but if you do substitute with pre-ground, I suggest 3/4 tsp ground for 1 tsp whole.
If you’re looking for more yummy fall savory recipes, you’ll also love this Butternut Squash Orecchiette with Crispy Sage, this Vegan Thai Green Curry, and this Rigatoni with Caramelized Onions, Mushrooms, & Crispy Chickpeas.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Ultra crispy baby fingerling potatoes with a creamy flavor-packed pumpkin sauce topped with crispy garlic, fresh parsley, and spicy chili oil.
- ¼ cup olive oil
- 3 cloves garlic, sliced
- 2 lbs mini fingerling potatoes
- 1 tbsp kosher salt
- ¼ tsp baking soda
- 1 tsp kosher salt
- ¼ tsp freshly cracked black pepper (or as desired)
- ½ tsp whole coriander seeds
- ½ tsp whole cumin seeds
- 2 tbsp vegan butter (or sub dairy butter)
- 1 tbsp extra-virgin olive oil
- 1 medium shallot, finely diced
- 2 cloves garlic, finely minced
- 1 tsp curry powder
- ¼ tsp red pepper flakes
- 1 tbsp tomato paste
- 1-15 oz. can pumpkin puree
- ¼ cup full-fat coconut milk
- Chopped fresh parsley, for garnish
- Chili oil, for topping
-
Preheat the oven to 450°F. Line a large baking sheet with parchment paper.
-
Set a fine-meshed sieve over a small heatproof bowl and line a small plate with a paper towel. Set aside.
-
In a small pot, add ¼ cup olive oil and a couple turns of freshly cracked black pepper. Heat oil over medium heat then add sliced garlic. Spread garlic into a single even layer. Reduce heat to medium-low. Cook for 2-3 minutes, stirring continuously to prevent burning, until garlic is golden brown and crispy.
-
Pour oil over strainer and transfer crispy garlic to the paper towel-lined plate. Sprinkle a bit of salt over the garlic. Set aside.
-
In a large heavy-bottomed pot, combine 1 quart of water, potatoes, 1 tbsp kosher salt, and baking soda. Bring to a rolling boil, reduce to simmer, and cook until fork inserted comes out easily (with little to no resistance). This should take about 10 minutes.
-
Drain potatoes and let rest in colander for 1 minute to allow extra moisture to evaporate.
-
Add potatoes to a large bowl. Pour over garlic-infused oil and add 1 tsp kosher salt and ¼ tsp black pepper. Toss well to completely coat potatoes in oil and seasoning. Transfer potatoes to the prepared baking sheet, spreading out into an even layer. Roast potatoes for 35-40 minutes until dark golden brown and crispy.
-
While potatoes are roasting, prepare the sauce. In a small skillet over medium heat, toast the coriander and cumin seeds for 3-4 minute until fragrant. Add to a mortar and pestle (or spice grinder) and grind into a coarse powder. Set aside.
-
In a large shallow pot or skillet, heat butter and olive oil over medium-high. Once butter starts to sizzle, add shallots, garlic, and a pinch of salt. Saute for 2-3 minutes until garlic starts to brown and shallots are soft and translucent. Stir in ground coriander and cumin, a pinch of red pepper flakes, curry powder, and tomato paste. Cook for 1-2 minutes until tomato paste darkens in color and spices are fragrant.
-
Pour in pumpkin puree and coconut milk. Stir well to combine. Bring mixture to a simmer and cook for 3-4 minutes to infuse the flavors and warm up the pumpkin and milk. Season sauce with salt and pepper, as desired.
-
Spread a generous amount of pumpkin sauce on a plate. Top with crispy fingerling potatoes, chopped fresh parsley, a drizzle of chili oil, and the reserved crispy garlic. Enjoy!
