Roasted Fingerling Potatoes

I have made these hundreds of times but they’ve never appeared on The Rose Table. I’m on a quest to add more basics to my website. If you’re looking for one of the best (and easiest) ways to cook potatoes, you’ve come to the right place.

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes
I don’t know why the olive oil looks like honey in this picture. I promise it’s olive oil!

I adore roasted potatoes. They’re far and away my favorite potato. Potatoes get a bad rep for being “unhealthy” when really potatoes have tons of minerals and vitamins! The only problem with them is that people tend to peel them and load them up with butter, cream, and cheese. These cuties simply have sea salt, pepper, fresh rosemary, and a drizzle of olive oil. They’re nice and crispy on the outside and creamy on the inside.

Roasted Fingerling Potatoes

Roasted Fingerling Potatoes
1 lbs fingerling potatoes
Olive oil
Sea salt, black pepper
1 Tbsp fresh rosemary

  1. Preheat oven to 375 degrees.
  2. Halve potatoes and set on a baking sheet. Drizzle with olive oil, sprinkle with sea salt and freshly cracked pepper. Toss with your hands. Roast for 35 minutes, flipping once in between. Sprinkle with fresh rosemary. Roast for another 5-10 minutes until potatoes are nice and crispy. Delicious on their own or served with beurre blanc, homemade pesto, or sun-dried tomato pesto!

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Roasted Fingerling Potatoes

Happy roasting,

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