Roasted Rosemary Fingerlings Recipes
ROASTED ROSEMARY FINGERLINGS
Fresh rosemary, sea salt, and tiny fingerling potatoes. A simple yet flavorful dish that goes with just about anything!
Provided by JelsMom
Categories Potato
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450°F
- In large bowl, toss potatoes with oil, garlic, rosemary, and salt.
- Arrange potatoes in single layer, not touching, in nonstick roasting pan.
- Roast 25 minutes until tender. Flip potatoes & rotate pan every 10 minutes so browning is even.
Nutrition Facts : Calories 121.3, Fat 1.7, SaturatedFat 0.3, Sodium 291.2, Carbohydrate 24.6, Fiber 3.7, Sugar 1.8, Protein 2.7
ROASTED FINGERLINGS
Provided by Sunny Anderson
Categories side-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the potatoes with the garlic, rosemary and oil. Season, to taste, with salt and pepper. Spread the potatoes out in an even layer on a baking sheet. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes. Transfer to a serving bowl and serve.
ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME
Steps:
- Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.
ROASTED FINGERLING POTATOES, GRAPE TOMATOES AND OLIVES
This such a simple dish with so much flavor. Just tossed with fresh rosemary, olive oil and roasted. The fingerlings are creamy and tender, but small new or red potatoes would be a good substitute. I prefer kalamata olives, but use your favorite. For this dish, I really prefer grape or cherry tomatoes vs plum or Roma tomatoes. This is a very forgiving dish, there is no right or wrong, you can add more tomatoes, potatoes or olives according to your specific tastes. Serve with roasted chicken or lamb are my favorites, but it really is a wonderful easy side dish.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 6-8 , 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Potatoes -- I prefer to cut them in lengthwise, either in quarters or thirds depending on the size. I keep the skin on as it is very thin. If you use red potatoes, I usually cut them in quarters.
- Dressing -- In a large bowl, mix the olive oil, salt, pepper, garlic and rosemary. Add in the potatoes, tomatoes and olives and toss well.
- Bake -- Add the vegetables to a baking pan coated with parchment paper (which I prefer) or you can use foil. Make sure to spread them out so it is not over crowded. Bake for approximately 25-30 minutes in a 425 degree oven on the middle shelf. You want to bake them until the potatoes are tender and the tomatoes begin to pop. Cooking time will vary depending on the size of the potatoes and tomatoes.
- Serve -- Make sure to pour all the vegetables and juice into a serving bowl or platter. The juice from the tomatoes and olive oil is great. Garnish with parsley. ENJOY!
ROASTED FINGERLINGS WITH PRESERVED LEMON
Provided by Dawn Perry
Categories Potato Side Roast Christmas Quick & Easy Root Vegetable Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- 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.
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