Roasted Rosemary Fingerling Potatoes These roasted fingerling 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. Yield: Serves 10 (serving size: 2/3 cup) Recipe Time Hands On: 15 Minutes Total: 42 Minutes Nutritional Information Amount per serving Calories: 94 Fat: 2.8g Saturated fat: 0.4g Monounsaturated fat: 2g Polyunsaturated fat: 0.3g Protein: 2g Carbohydrate: 16g Fiber: 1.6g Cholesterol: 0.0mg Iron: 0.8mg Sodium: 150mg Calcium: 10mg 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 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.
Posted on: Sat, 21 Sep 2013 03:00:00 +0000
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