Rosemary-Roasted Fingerling Potatoes

By Afton

recipe from Parents Magazine (Dec. 2013)
**Rosemary can be air-dried and then stored in a far or a plastic bag for up to a year.

Ingredients

• 2 lbs. fingerling potatoes, halved or quartered
• 2 T olive oil
• 2 T fresh rosemary leaves, minced (or 2 tsp. dried rosemary)
• 1 tsp. salt
• 1/4 tsp. freshly ground pepper

Details

Servings 4
Cooking time 60mins
Adapted from parents.com

Preparation

Step 1

1. Preheat oven to 400 and place a rimmed baking sheet in the oven.

2. In a large bowl, toss the potatoes with the olive oil until coated. Sprinkle with rosemary, salt and pepper; stir to combine well.

3. When the oven is hot, remove the baking sheet and spread the potatoes in an even layer. Return the pan to the oven and roast undisturbed for 25 minutes or until nicely browned on one side. Use a spatula to turn the potatoes. (If they stick, let them continue cooking for a few more minutes and then try to turn again.) Roast for 10 to 15 minutes more or until golden brown and tender. Let cool slightly before serving.