I adore fingerling potatoes, especially these Rosemary Fingerlings. They are creamy unlike Russet potatoes that are more starchy. I love how tender they are and while it doesn’t really do anything to the flavor, I also happen to love how little they are. They are just perfect for a delicious side dish.
Recipe type: Side
So soft and creamy, these fingerling potatoes are the perfect side dish to go with any meal.
- Recipe By Me
- 1 Pound Fingerlings
- 2 Tablespoons Olive oil
- 1 Bunch Rosemary, stemmed
- Kosher salt to taste
- Drizzle the olive oil in a bowl and add the potatoes. Toss to coat.
- Sprinkle with Kosher salt (generously) and rosemary. Toss again.
- Place on a baking sheet and bake at 425 for 20-25 min. Turn over after 10 minutes.