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Roasted Rosemary Fingerling Potatoes

Photo: Charles Masters
Hands-on time 15 mins
Total time 42 mins
Yield Serves 10 (serving size: 2/3 cup)
These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.

Ingredients

  • 1 tablespoon chopped fresh rosemary
  • 2 tablespoons olive oil
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 3 shallots, thinly sliced
  • 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
  • Cooking spray
  • 2 teaspoons minced fresh chives

Nutrition Information

  • calories 94
  • fat 2.8 g
  • satfat 0.4 g
  • monofat 2 g
  • polyfat 0.3 g
  • protein 2 g
  • carbohydrate 16 g
  • fiber 1.6 g
  • cholesterol 0.0 mg
  • iron 0.8 mg
  • sodium 150 mg
  • calcium 10 mg

How to Make It

  1. Preheat oven to 425°.

  2. Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.