Rosemary Roasted Fingerling Potatoes

The simplicity of this dish is part of what makes it so special.

Yield:

8 servings (serving size: about 2/3 cup)

Recipe from

Nutritional Information

Calories 147
Fat 3.4 g
Satfat 0.5 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 3.4 g
Carbohydrate 25.1 g
Fiber 1.7 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 185 mg
Calcium 1 mg

Ingredients

2 1/2 pounds fingerling potatoes, halved
2 tablespoons olive oil
3/4 teaspoon kosher salt
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon freshly ground black pepper

Preparation

1. Preheat oven to 375°.

2. Place potatoes on a jelly-roll pan. Drizzle potatoes with oil; sprinkle with salt, rosemary, and pepper. Toss to combine; spread into a single layer on pan. Bake at 375° for 30 minutes or until lightly browned and tender.

Note:

Sandra Simile,

October 2010