Sunday, May 12, 2013
Roasted Fingerling Potatoes with Rosemary
I have long wanted to cook with Fingerling Potatoes. They taste wonderful and look so elegant - it is a very nice twist to a roasted vegetable. I modified this Cooking Light recipe for Roasted Rosemary Fingerling Potatoes and it came out fantastic. This is easy enough for any night - though elegant enough for holidays and big family meals.
Ingredients (Serves 4-6):
1 tsp Rosemary, dried
1 tbsp Olive oil
1/2 tsp Kosher salt
1/2 tsp Black pepper
1 Shallot (large), thinly sliced
1 1/2 lbs Fingerling potatoes, halved lengthwise
Cooking spray or Olive oil spray
1. Preheat oven to 425°.
2. Combine first 6 ingredients in a large bowl, tossing to coat.
3. Lightly coat a jelly-roll pan with cooking spray or olive oil spray. Arrange potato mixture on the pan.
4. Bake for 25 minutes, tossing half way through.
Enjoy as a great side dish!