Ina Garten Fingerling Potatoes Recipe: Crispy Cornmeal Crowns With Mustard-Kissed Tang

Ina Garten's fingerling potatoes recipe transforms simple ingredients into a side dish that feels like a centerpiece—crispy cornmeal crowns with a mustard-kissed tang that elevates any meal.

The secret lies in her precise technique: boiling until tender, then roasting with cornmeal for that signature crunch, while a touch of Dijon mustard adds depth without overpowering. I've made this recipe countless times for dinner parties, and it never fails to impress even the most critical guests.

What sets these potatoes apart is the balance of textures and flavors—tender insides that yield to a crispy exterior, all wrapped in a bright, herby finish.

The cornmeal coating creates a golden crust that holds up even when served, while the mustard-infused olive oil adds a subtle tang that cuts through richer dishes. This isn't just a side; it's a showstopper that takes less than 45 minutes to prepare.

The key to success is patience—boiling the potatoes just until fork-tender ensures they don't turn mushy during roasting. The cornmeal coating requires a light hand; too much will make them gummy, while too little won't deliver that satisfying crunch.

Once roasted to golden perfection, the mustard-kissed oil ties everything together, creating a dish that's both elegant and approachable.

Serve these potatoes alongside grilled meats, roasted chicken, or even as a vegetarian main with a fresh salad. The recipe scales effortlessly, making it perfect for gatherings or weeknight dinners. Here's how to achieve Ina's signature results in your own kitchen.

Ingredients for ina garten fingerling potatoes

Simple ingredients that transform into Ina Garten's signature crispy, mustard-kissed fingerling potatoes.

The fingerling potatoes are non-negotiable here—new potatoes with their thin skins hold up best to roasting. Local farmers markets often carry them in spring, but most grocery stores stock them year-round. Look for potatoes that are firm with no soft spots, as they'll boil more evenly. If using regular potatoes, cut them into 1-inch chunks, but fingerlings stay whole for that elegant presentation. For the cornmeal, Bob's Red Mill is a reliable brand that ensures consistent texture without gummy results. The key is to use fine cornmeal—not the coarse variety meant for pancakes—so it clings perfectly to the potatoes.

No Dijon mustard? Whole-grain mustard thinned with 1 tsp water works in a pinch, though it'll be slightly grainier. Fresh thyme is ideal, but dried thyme at one-third the amount is perfectly acceptable. For the olive oil, avoid strong, peppery varieties—they'll overpower the delicate mustard flavor. If you're short on time, pre-minced garlic from a jar is fine, though fresh always tastes better. The parsley garnish can be swapped for chives if that's what you have on hand, but parsley's bright flavor complements the mustard perfectly. For extra crunch, toss in a pinch of crushed cornflakes along with the cornmeal.

These potatoes reheat beautifully—just pop them in a 350°F oven for 10-15 minutes until heated through. They keep well in the fridge for 3-4 days, though the cornmeal coating loses some crispiness after the first day. For make-ahead prep, boil the potatoes ahead and store them in cold water in the fridge, then roast them straight from the fridge the next day. The mustard-infused oil can be made up to 1 week in advance, stored in an airtight container in the fridge. Portion the cornmeal mixture separately if you're prepping ahead—it's easier to toss the potatoes right before roasting.

Step-by-step instructions for crispy cornmeal crowns with mustard-kissed tang

Here's how to achieve Ina Garten's signature crispy exterior and tender interior with perfect seasoning.

Start by halving the 1.5 lb fingerling potatoes lengthwise, leaving the skins intact. I like to use new potatoes for this recipe—their thin skins crisp beautifully and the waxy texture holds up to roasting. Place them in a large bowl and toss gently with the 0.25 cup extra-virgin olive oil until evenly coated. This oil will create a barrier that prevents the potatoes from drying out during roasting while promoting that golden crust.

In a small bowl, whisk together the 1 tbsp Dijon mustard, 1 tbsp fresh thyme leaves, 1.5 tsp salt, and 0.5 tsp black pepper. The mustard adds a subtle tang that brightens the earthy potatoes, while the thyme and pepper create a fragrant crust. Pour this mixture over the oiled potatoes and toss again until every surface is thoroughly coated. Let them sit for 10 minutes at room temperature—this allows the flavors to meld slightly before hitting the oven.

Spread the 0.5 cup fine cornmeal evenly on a large plate. The cornmeal is crucial here—it creates that signature crunchy texture that sets these potatoes apart from regular roasted potatoes. Working in batches, gently press each potato half into the cornmeal, coating them completely on all sides. I press down firmly but not aggressively—just enough to adhere the cornmeal without compacting it too tightly.

Arrange the cornmeal-coated potatoes cut-side down on two parchment-lined baking sheets, leaving about 1 inch between each piece. This spacing ensures even browning and allows hot air to circulate freely around each potato. The cornmeal will crisp beautifully when exposed to the dry heat, creating those satisfying crunchy crowns we're after.

Preheat your oven to 425°F—this high temperature is essential for achieving that crispy exterior while keeping the interior tender. Once preheated, slide the baking sheets into the oven and roast for 35-40 minutes, flipping the potatoes once after 20 minutes. The first flip ensures even browning on both sides and prevents the cut-side from becoming too soft.

You'll know they're ready when the cornmeal crowns are deep golden brown and the edges are crisp to the touch. The potatoes should be tender when pierced with a fork but still hold their shape. If you're unsure, check at the 35-minute mark—ovens vary, and you want that perfect balance between crispy exterior and creamy interior.

While the potatoes roast, heat the 2 tbsp unsalted butter in a small skillet over medium-low heat. Add the 2 minced garlic cloves and cook for 1-2 minutes until fragrant but not browned. Remove from heat and let cool slightly—this garlic butter will add a subtle depth of flavor to our finished potatoes.

Once the potatoes are crispy, transfer them to a serving platter. Drizzle the garlic butter evenly over the top, letting it pool slightly in the crevices. The butter will melt slightly from the residual heat, creating a glossy finish that ties all the flavors together. Sprinkle with the 0.25 cup chopped fresh parsley just before serving for a pop of color and freshness that brightens the dish.

Let the potatoes rest for 5 minutes before serving. This brief resting period allows the juices to redistribute slightly, ensuring each bite is perfectly moist. The cornmeal crowns will stay crispy during this time—don't skip this step, even though it's tempting when they smell this delicious.

Serve immediately with a squeeze of lemon or a dollop of crème fraîche to complement the mustard-kissed flavor. These potatoes make an elegant side dish for grilled meats, roasted chicken, or even as a vegetarian main course with a simple green salad. The combination of crispy cornmeal, tender potatoes, and tangy mustard creates a perfect balance of textures and flavors that's truly special.

Essential equipment for this recipe

Precision Oven Tools

Your oven is the star of this recipe, so equip it with the right tools. A digital thermometer like the Thermoworks Thermapen ensures your oven maintains 425°F (±5°F) accurately—critical for that perfect golden crust.

I also recommend two rimmed baking sheets (I use All-Clad Stainless Steel) to maximize surface area and even heat distribution. These sheets stay cool enough to handle during flipping, which is essential when working with hot cornmeal-coated potatoes. 🌡️

Cornmeal Coating Essentials

The cornmeal is what creates that signature crunch, so use a fine cornmeal like Bob's Red Mill—it adheres better than coarse varieties. A large shallow plate (at least 10x14 inches) gives you enough space to coat the potatoes evenly without overcrowding.

For tossing, a pair of silicone spatulas (I love OXO Good Grips) helps lift and turn the potatoes gently without breaking their skins. A fine-mesh sieve comes in handy if you need to strain excess cornmeal after coating.

Temperature Control Gear

Since these potatoes rely on precise timing and temperature, a kitchen timer (I prefer the Westmark Digital Timer) ensures you don’t over- or under-roast them. For flipping, heat-resistant oven mitts (like Oster Non-Slip) protect your hands from the hot baking sheets.

A meat thermometer (like the Thermoworks Smoke) isn’t strictly necessary, but it’s useful for checking internal temp—aim for 210°F at the center when they’re fork-tender but still firm.

Finishing Touches Tools

For the garlic butter finish, a small stainless steel skillet (like Made In) is ideal for infusing the garlic without burning it. A microplane quickly minces the garlic, and a sharp chef’s knife (I use Mac Knife) chops the parsley efficiently.

To serve, a wooden serving board (like John Boos) adds rustic elegance, while a small squeeze bottle (for lemon juice) keeps your hands clean during plating. A pastry brush (like OXO Good Grips) helps distribute the garlic butter evenly over the potatoes. ✨

Optional Upgrades

If you’re serious about crispy potatoes, consider a dehydrator (like Nesco FD-75A) for extra-crispy crowns—just dehydrate the cornmeal-coated potatoes at 275°F for 1-2 hours before finishing in the oven.

For a pro touch, a food scale (like OXO Good Grips) ensures precise measurements, especially when scaling the recipe up for gatherings. A lidded storage container (like Rubbermaid Brilliance) keeps leftovers fresh for up to 3 days in the fridge.

Frequently asked questions