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Roasted Fingerling Potatoes

by Jody Tixier and Alexis Deboschnek featured in How To Cook Perfect Potatoes

Ingredients

for 4 servings

  • 2 lb
    fingerling potato (905 g)
  • 1 tablespoon
    olive oil
  • 2 teaspoons
    kosher salt
  • 1 teaspoon
    freshly ground black pepper
  • 2 sprigs fresh rosemary, stemmed
    Calories 229
    Fat 3g
    Carbs 45g
    Fiber 4g
    Sugar 2g
    Protein 4g

Estimated values based on one serving size.

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Preparation

  1. Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
  2. Preheat the oven to 400˚F (200˚C).
  3. Thoroughly dry the par-boiled potatoes with a paper towel.
  4. On a cutting board, quarter the potatoes.
  5. Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
  6. Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
  7. Roast for 35-45 minutes, until crispy.
  8. Enjoy!
 

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