Prep 5 mins
Cook 25 mins
I bought a few fingerling potatoes, threw them in a dirt pile in the yard and now have a bix box of fresh fingerling potatoes! Here's a recipe to use them. Adapted from Cooking Live: Bastille Day Cook Along
- 2 lbs fingerling potatoes (or substitute small red potatoes)
- olive oil
- salt and pepper
- rosemary (optional)
- paprika (optional)
- Toss potatoes with olive oil, salt and pepper to taste. Add in rosemary and/or paprika, if using.
- Spread on a baking sheet and bake in a 350*F. oven for 15 to 20 minutes, then increase the temperature to 450°F and bake another 5 minutes. Depending on size of potatoes, you may cook a few minutes longer or to taste. Enjoy!
I loved these! I couldn't find fingerling potatoes....not sure why since both grocery stores I normally go to usually have them. So I picked another small potato called honey gold. I used fresh rosemary, and did add the paprika. Just loved them. So easy, they just roasted in the oven while I grilled a steak. I'll definitely make these again. Thanks for sharing!
*Made for Australia/NZ Swap # 44* We enjoy fingerling potatoes in many recipes, especially roasted. Did these with garden rosemary, and at 350* for 20 minutes and at 450* for 15 minutes. Served with rotisserie chicken left-overs and green beans for a satisfyiing summer dinner. Thanks for posting, Sharon.
We made these and served them with gravy with our roast lamb. Really nice. Made for Newest Zaar Tag.