- 4
Ingredients
- 2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 2 teaspoons chopped fresh rosemary
- Kosher salt, freshly ground pepper
- 3 tablespoons thinly sliced preserved lemon peel
Preparation
Step 1
Makes 4 servings
Preheat oven to 450°F. Toss potatoes, oil,
and rosemary on a large rimmed baking
sheet; season with salt and pepper. Roast,
tossing halfway through, until soft and
golden brown, 25–30 minutes. Toss warm
potatoes with preserved lemon peel.
1 Dish, 4 ways
Roasted fingerling potatoes are an always-excellent side—and a wonderful blank canvas for seasonings. Instead of rosemary and preserved lemon, try…
Curry powder + Cashews Season potatoes with curry powder before roasting. Sprinkle with coarsely chopped cashews and cilantro to serve.
Carrots + Chile Replace half the potatoes with pieces of chopped carrot (aim for roughly the same size as the fingerlings). Toss roasted vegetables with melted butter and Aleppo pepper.
Oregano + Feta Sprinkle fresh or dried oregano over the potatoes before roasting. Top with feta to serve.