Roasted Rosemary Fingerling Potatoes

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.

Yield: Serves 10 (serving size: 2/3 cup)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 15 Minutes
Total: 42 Minutes

Nutritional Information

Amount per serving
  • Calories: 94
  • Fat: 2.8g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 0.3g
  • Protein: 2g
  • Carbohydrate: 16g
  • Fiber: 1.6g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 150mg
  • Calcium: 10mg

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

Preparation

  1. 1. Preheat oven to 425°.
  2. 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.
Note:

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.

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