Rosemary is one of those things that people tend to either love or hate. Some people complain that it tastes like they're eating a pine tree. Personally, I love rosemary! Add some citrus, and it's even better. These simple potatoes make a great side dish. I made a pound and a half because that's the size bag of potatoes I found, but it's something that can easily be adjusted to however much you're working with. Also, because I was roasting an Orange Five-Spice Chicken along with these, they were roasted at the same temperature (325°), but that can be adjusted as well, to go along with whatever you're making for dinner. The only difference would be whether you put them in at the same time or hold back on the potatoes for a while.
1.5 lb bag fingerling potatoes
1 T olive oil
1-2 sprigs fresh rosemary,
rough chopped *
salt and pepper
* If you use dried rosemary, increase the amount and rub it in the palm of your hand first to release the oils and bring out that flavor.
- Slice the potatoes in half lengthwise
- Pour the olive oil over the potatoes
- Zest the lemon over the potatoes
- Add the chopped rosemary
- Season with a little salt and pepper
- Toss together with your hands to make sure the potatoes are evenly coated
- Place on baking sheet, cut-side down so the bottoms get nice and golden/crispy (If roasting along with something else and the trays don't fit side-by-side, make sure to stagger them for air flow - one on the left, the other on the right.)
- Roast until cooked through and golden (mine went in with my chicken when I reduced the temp to 325 and stayed in for the duration, about an hour)
- Transfer to serving platter, then cut an end off of your lemon, squeezing a bit of fresh juice over the potatoes and adjusting salt and pepper to taste