Easy and tasty! I couldn't find fingerling potatoes so subbed small round varieties (red, yellow, purple) which came together in a bag.
Roasted Rosemary Fingerling Potatoes
vking2 Posted: 11/14/11
forbrooke Posted: 02/12/12
We made this recipe twice, once for practice, then for guests, who ate every scrap. We found the olive oil made them too oily, so reduced that way down and also used olive oil spray. Also, we cut the fingerlings in half through the middle, not the long way. Cutting them the long way made them too thin and dry, not moist.
skspillman Posted: 04/15/12
I used Yukon Gold potatoes since that's what I had on hand and just cut them in 1-inch pieces. I forgot to add the chives but the potatoes were still very good. I served them alongside CL's herbed stuffed chicken breasts and asparagus. I will make these again.
koriander Posted: 01/22/13
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).
ktleyed Posted: 11/17/12
I really loved these! I used Yukon potatoes since I didn't have the fingerling and cooked longer than instructed so they got nice and crispy. A real treat! Served with spiced pork tenderloin with Bourbon reduction sauce and steamed broccoli.