Roasted Rosemary Fingerling Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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These roasted fingerling potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through. Ingredients:
1 tablespoon chopped fresh rosemary |
2 tablespoons olive oil |
3/4 teaspoon kosher salt |
1/2 teaspoon black pepper |
3 shallots, thinly sliced |
2 pounds fingerling potatoes, halved lengthwise (about 6 cups) |
cooking spray |
2 teaspoons minced fresh chives |
Directions:
1. Preheat oven to 425°.
2. Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.
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