My neighbor has a huge bush of rosemary near his door. It started from a few sprigs to a 3 x 3-feet bush now. My neighbor is nice enough to let me pick use his rosemary. Woo hoo! Free herbs! Ever since then, I am always looking for dishes with rosemary. Roasted potatoes with rosemary is just a classic. And it sounds so much better with the cute and colorful fingerling potatoes. These potatoes go well with the pan seared rib-eye steak that I made last week, or chicken dishes.
Roasted Fingerling Potatoes with Rosemary (Adapted from Williams-Sonoma.com)
2 – 3 servings
– 1 ¼ pound fingerling potatoes
– 1 tablespoon fresh rosemary (finely chopped)
– 1 tablespoon olive oil
– ground black pepper
- Preheat the oven to 425˚F. Line a baking sheet with aluminum foil.
- Wash the potatoes and dry them completely with paper towels. Cut the smaller potatoes in half and cut the larger ones into quarters. Make sure they are about the same size.
- In a large bowl, combine the potatoes with olive oil. Season with salt and pepper. Use more salt than usual. Toss well.
- Place the potatoes on the prepared baking sheet. Spread them out in a single layer. Transfer to oven and roast until the potatoes are browned and tender, 30 – 40 minutes. Transfer the potatoes to a serving plate or bowl. Serve immediately.
- You can use small red potatoes or small Yukon potatoes too.