Herb-Roasted Fingerling Potatoes
Herb-Roasted Fingerling Potatoes
The taste and aroma of rosemary reminds me of the Pacific Northwest, where the pine forest and ocean live in harmony and the air is crisp and salty. Roasting fingerling potatoes with rosemary will infuse your kitchen with these incredible aromas, taking you to a truly wonderful place!
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound fingerling potatoes
- 1 bundle fresh rosemary
- Kosher salt
Instructions
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Preheat oven to 425 degrees F.
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Pluck leaves off rosemary sprigs until you have approximately 1 tablespoon, making sure leaves don’t have any woody stems attached.
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Wash potatoes and pat dry, then place in mixing bowl.
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Drizzle olive oil and toss potatoes until all coated with oil.
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Add generous pinch of kosher salt and toss to evenly distribute onto each potato.
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Add rosemary and toss again. Potatoes should now be fully coated with oil-salt-herb mixture.
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Lay out potatoes on roasting pan and roast until knife inserted into largest potato slides out easily (about 20-25 minutes), flipping every 10 minutes to prevent burning.
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Garnish with fresh rosemary sprig and serve.