Guest guest Posted October 18, 2002 Report Share Posted October 18, 2002 Roasted Fingerlings Roasting intensifies the richness of potatoes, especially sweet fingerlings, which are named for their shape and size. 2 pounds fingerling potatoes, scrubbed (Rosevale, Ruby, Crescent, Austrian Crescent), or Yukon Gold or red potatoes, scrubbed and cut into quarters 2 tablespoons olive oil 1 tablespoon chopped fresh rosemary leaves 1/2 teaspoon kosher salt 1/4 teaspoon freshly ground pepper Heat oven to 425 degrees F. Pat potatoes dry with paper towels. Transfer to a jelly-roll pan and toss with oil and rosemary. Roast until golden and tender when pierced with tip of knife, 30 to 35 minutes. Transfer to serving bowl and sprinkle with salt and pepper. Serve immediately. Makes 4 to 6 servings. Nutritional facts per serving calories: 195 , total fat: 5.5g , saturated fat: 1g , cholesterol: 0mg , sodium: 161mg , carbohydrate: 33g , fiber: 3g , protein: 3.5g Quote Link to comment Share on other sites More sharing options...
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