Description
Golden, crispy roasted fingerling potatoes seasoned with fresh rosemary, garlic, and lemon for a bright and flavorful side dish.
Ingredients
Units
Scale
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh rosemary
- Heaping 1/2 teaspoon sea salt, plus more to taste
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Freshly ground black pepper
- 2 teaspoons fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the halved fingerling potatoes with olive oil, rosemary, sea salt, garlic powder, onion powder, and black pepper until evenly coated.
- Spread the potatoes cut-side down on the prepared baking sheet.
- Roast for 25–30 minutes, or until potatoes are golden brown and tender, flipping halfway through if desired.
- Remove from oven and drizzle with fresh lemon juice.
- Garnish with chopped parsley and serve warm.
Notes
- Smaller fingerlings roast faster; check for tenderness after 20 minutes.
- For extra crispiness, avoid overcrowding the baking sheet.
- Can be prepared ahead and reheated in the oven for 10 minutes.
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg