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Rosemary Roasted Fingerling Potatoes

Yield 8 servings (serving size: about 2/3 cup)
The simplicity of this dish is part of what makes it so special.

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

Nutrition 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

How to Make It

  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.