Roasted fingerling potatoes are so easy and yummy and they go with so many things – hamburgers, lamb chops, grilled steak, pork tenderloin, chicken, fish, etc.  Enjoy!

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes

Serves 4.


1 1/2 pound mesh bag of fingerling potatoes

2 1/2 tablespoons extra virgin olive oil

3 sprigs fresh rosemary, minced

Sea salt flakes (Maldon) or kosher salt

freshly ground pepper

zest of 1 lemon (optional)

juice of 1/2 lemon (optional)


Pre-heat oven to 450 degrees.  Rinse potatoes and pat them dry.  Cut potatoes into halves or thirds, so that they are all roughly the same size.  Place them onto a rimmed baking sheet and toss with the olive oil, rosemary, and a good sprinkle of salt and pepper.  Roast them in the oven (tossing halfway through) for about 20-25 minutes or until nicely browned.  The skins should appear a bit wrinkled and crispy.  Sprinkle with additional rosemary and salt if desired.  You can also toss potatoes in a bowl with lemon zest and lemon juice if desired.  Serve immediately.