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Rosemary Roasted Fingerling Potatoes

Rosemary Roasted Fingerling Potatoes

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

Cooking Light OCTOBER 2010

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

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.

Nutritional Information

Amount per serving
  • Calories: 147
  • Fat: 3.4g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 3.4g
  • Carbohydrate: 25.1g
  • Fiber: 1.7g
  • Cholesterol: 0.0mg
  • Iron: 1.3mg
  • Sodium: 185mg
  • Calcium: 1mg
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Rosemary Roasted Fingerling Potatoes recipe

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