Rosemary and Lemon Roasted Fingerling Potatoes
These Roasted Fingerling Potatoes with Rosemary and Lemon are delectably tender, with the earthy flavor of rosemary and bright punches of lemon infused throughout!
Servings: 6 servings
- 3 pounds Fingerling Potatoes
- 2 Lemons (sliced into rounds)
- 7 cloves Garlic (smashed, skin on)
- 3 sprigs Fresh Rosemary
- Olive Oil (as needed)
- Fresh Ground Pepper (to taste)
- Salt (to taste)
Preheat oven to 400 degrees.
Parboil the fingerling potatoes for 5 minutes in salted water, then drain from water and let dry briefly (1-2 minutes).
Drizzle potatoes with oil, add salt and pepper, and toss to coat. (rosemary and garlic can be added during the tossing to help flavors mingle)
Place potatoes in baking dish, in a single layer intermingled with garlic, and topped with rosemary. Place lemon slices on top spaced 1-3 inches apart.
Roast for 40 minutes, or until skins are showing color and interior is tender. Flip potatoes over halfway through cooking.
Squeeze any remaining lemon juice over the potatoes, add additional salt, and serve.
Recipe adapted from: http://www.cookingchanneltv.com/recipes/roast-potatoes-with-lemon-rosemary-and-thyme.html
IF YOU LIKED THIS RECIPE you will love my BBQ Turkey Loaded Sweet Potatoes too.
Calories: 190kcal | Carbohydrates: 44g | Protein: 5g | Sodium: 14mg | Potassium: 1018mg | Fiber: 6g | Sugar: 2g | Vitamin C: 64.8mg | Calcium: 43mg | Iron: 2.1mg