Yum, this was simple and delicious, and I will make it again! I made a few changes - the grocery store didn't' have fingerling potatoes so I used the gourmet blend (purple, Yukon, red). I added garlic and onions, mixed it w the seasoning (used thyme since that is what I had on hand) and used garlic oil. While the potatoes were baking the first 15 min, I added brussel sprouts to the oil and seasoning remaining in the mixing bowl and stirred to coat. When I flipped the potatoes after the first 15 min i added the brussel sprouts. I used this as a side dish for Chicken and Mushrooms with Garlic Wine Sauce (another revised recipe).
Roasted Rosemary Fingerling Potatoes
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.
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Total: 42 Minutes
- 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
- 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.
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