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    You are in: Home / Recipes / Roasted Rosemary Fingerlings Recipe
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    Roasted Rosemary Fingerlings

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on March 02, 2009

      Just from the smell coming from the oven while these cooked, I knew these would get 5 stars. I made this as written, using the coarse salt. My fingerlings were really tiny, so I set the oven to 425. Worked out wonderfully. These would be great for a fancy meal or just and everyday meal. Thanx!

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    • on September 12, 2011

      I chopped my fingerlings well so that they would cook quickly in my glass baking dish (I didn't feel like dragging out the huge nonstick pan), and even then, they took about 40 minutes. But it was worth it! I used smoked salt, and so skipped the rosemary. Yum!

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    • on June 18, 2011

      Made for Junes Tag Game -- Romero y Oregano tag game. What a delicious and wonderful smelling dish! Followed the instructions as written and definately will make again.

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    • on February 17, 2009

      Wonderful side dish for so many things! We used it for our "Easy and Romantic" menu posted today. We used the various colors of fingerling potatoes - the red, yellow and dark blue/purple and white. Very tasty.

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    • on August 16, 2008

      Very tasty. I love the rosemary and salts. I may have over cooked it as they came out a bit tough so next time I will watch them more carefully.

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    Nutritional Facts for Roasted Rosemary Fingerlings

    Serving Size: 1 (156 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 121.3
     
    Calories from Fat 15
    12%
    Total Fat 1.6 g
    2%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 291.1 mg
    12%
    Total Carbohydrate 24.5 g
    8%
    Dietary Fiber 3.7 g
    14%
    Sugars 1.7 g
    7%
    Protein 2.6 g
    5%

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