Roasted Fingerling Potatoes
Simple yet satisfying, these Roasted Fingerling Potatoes are buttery-soft and flavored with fresh rosemary, making them a comforting family favorite.
Ingredients
Main Ingredients
- 1.5 pounds fingerling potatoes Halved lengthwise
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh rosemary Fresh herbs enhance the flavor
- 0.5 teaspoon sea salt Plus more to taste
- 0.5 teaspoon garlic powder
- 0.25 teaspoon onion powder Optional, adds depth
- freshly ground black pepper A sprinkle for flavor
- 2 teaspoons fresh lemon juice Brightens up the potatoes
- chopped fresh parsley For garnish
Instructions
Preparation
- Preheat the oven to 425°F and line a baking sheet with parchment paper.
- Place the halved fingerling potatoes on the sheet and toss them in the olive oil, rosemary, salt, garlic powder, onion powder, and black pepper.
- Arrange the potatoes cut side down in a single layer on the baking sheet.
- Roast them in the oven for about 35 to 45 minutes, or until golden-brown and tender inside.
- Remove the potatoes from the oven and toss with fresh lemon juice, seasoning to taste with additional salt and pepper.
- Sprinkle with chopped parsley and serve.
Notes
Avoid overcrowding the pan to ensure crispy potatoes. Preheat to avoid sogginess and use fresh herbs for the best flavor. Roasted Fingerling Potatoes can be stored in an airtight container in the refrigerator for up to 3-4 days.