Fingerling Potatoes with Parmesan and Rosemary
These oven roasted potatoes are made with fingerling potatoes and generously seasoned with parmesan and rosemary. This roasted potato recipe is perfect as a side dish for just about any meal and fancy enough for your holiday menu. If you love fingerling potatoes, this is the roasted potato recipe for you!
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Servings: 8 people
- 3 pounds Fingerling Potatoes
- 1/4 Cup Avocado Oil
- 3 Cloves Garlic
- 1 tsp Sea Salt
- 1 Tablespoon Rosemary-Fresh
- 1/4 Cup Parmesan Cheese
Preheat the oven to 425 degrees
Wash the potatoes and cut them in half lengthwise. There's no need to peel the potatoes.
Put the potatoes in a ziplock bag and drizzle the avocado oil on the potatoes. Toss the potatoes until evenly coated. Sprinkle salt and pepper over the potatoes and toss again.
Pour potatoes onto a baking sheet in a single layer. Bake in the oven for about 15-20 minutes on 425 degrees until the edges of the potatoes are starting to brown on the edges. Using a spatula, turn the potatoes and cook for another 15-20 minutes so the other side can brown.
Mince the garlic and the rosemary. Take the potatoes out of the oven and mix the garlic, rosemary and parmesan cheese with the potatoes. Spread the potatoes back into a single layer on the baking sheet and put back into the oven to bake for 10 more minutes.
The potatoes are golden brown when finished baking. Take out of the oven and salt and pepper to tastes. Serve immediately. Enjoy!
Calories: 205kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 2mg | Sodium: 351mg | Potassium: 720mg | Fiber: 3g | Sugar: 1g | Vitamin A: 0.6% | Vitamin C: 41% | Calcium: 5.9% | Iron: 7.5%