Ingredients
- 1 1/2 lbs fingerling potatoes, halved lengthwise
- 3 tbsp olive oil
- 2–3 sprigs fresh rosemary, leaves finely chopped (about 1 tbsp)
- 3 cloves garlic, minced (optional for extra flavor)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- flaky sea salt or grated Parmesan (Optional garnish)
Description
— —
Serving Size
4 people
Preparation Time
5 minutes
Cooking Time
30 minutes
Cuisine(s)
Italian
Meal Type
Lunch or Dinner
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare potatoes: Rinse and dry the fingerling potatoes well. Slice them in half lengthwise to maximize their crispy surface area.
- Season: In a large bowl, toss the potatoes with olive oil, chopped rosemary, garlic (if using), salt, and pepper until evenly coated.
- Arrange on pan: Spread the potatoes cut-side down in a single layer on the baking sheet. This ensures they roast rather than steam.
- Roast: Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges and fork-tender inside.
- Finish & serve: Remove from oven, sprinkle with flaky sea salt or Parmesan if desired, and serve hot.
Ready to Cook?
Enable Cooking Mode to keep your screen awake while you follow the recipe ...no more screen dimming or locking while your hands are busy cooking! (works with most Internet Browsers)
Love what you’re reading?
Join Recipe Memory™ today to save your favorite recipes, plan meals with ease, and create smart grocery lists ...all in one place.
