Roasted Fingerling Potatoes with Rosemary and GarlicTo make your dinner really pop combine red, gold, and purple potatoes
Roasted fingerling potatoes with rosemary and garlic are an easy way to make your dinner more interesting. The bright herb flavor in the rosemary and the citrus in the lemon juice come together to make these potatoes taste delicious.
We love to make this recipe with the multi-colored fingerling potatoes available at farmers markets and lots of grocery stores. The red, gold, and purple colors add a compelling visual component to the final dish.
There are a couple of things that make this potato dish stand out. The lemon juice and olive oil form a light vinaigrette that helps the flavors from the rosemary and garlic soak into the potatoes.
Keeping the potatoes covered while they’re cooking gives them a creamy texture without making the outside of the skins tough. The last trick is adding a touch of salt at the end to help bring all of the flavors to life.
- 1 1/2 lb fingerling potatoes
- 2 cloves garlic
- 1 tbsp rosemary, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tsp salt, divided
- 1/2 tsp pepper
- Wash and clean the potatoes, cut them into large bite-sized chunks. Mince the rosemary and garlic.
- Mix the rosemary, garlic, olive oil, 3/4 tsp salt, and pepper together.
- In a large bowl coat the potatoes with the herb mixture.
- Place the potatoes in a roasting pan and cover it with aluminum foil. Roast the potatoes in a 400ºF oven for 20 minutes, take the foil off, and continue roasting the potatoes for another 15 minutes. Stirring the potatoes occasionally helps them brown evenly.
- Finish the potatoes with a squeeze of fresh lemon juice and a 1/4 tsp salt.
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