Roasted Rosemary Fingerling Potatoes

By devogirl

These potatoes are perfect for a holiday meal: quick and convenient, but still plenty dressy. They cook in about the same time it takes for a large roast to rest before carving. Bake the potatoes in their jackets so the outsides get nice and browned while the buttery interiors gently cook through.

Ingredients

• 1 tablespoon chopped fresh rosemary
• 2 tablespoons olive oil
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 shallots, thinly sliced
• 2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
• Cooking spray
• 2 teaspoons minced fresh chives

Preparation

Step 1

1. Preheat oven to 425°.

2. Combine first 6 ingredients in a large bowl, tossing to coat. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray. Bake at 425° for 27 minutes or until potatoes are tender, turning after 15 minutes. Sprinkle evenly with chives.