Roasted Rosemary Fingerling Potatoes

Roasted Rosemary Fingerling Potatoes Recipe
Photo: Charles Masters
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.


Serves 10 (serving size: 2/3 cup)
Total time: 42 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 15 Minutes
Total: 42 Minutes

Nutritional 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


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


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.


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

Anthony Rosenfeld,

Cooking Light

November 2011
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