Roasted Fingerling Potatoes with Garlic and Herb
Ingredients
- 2 pounds fingerling potatoes, cut in half lengthwise
- 3 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon fresh rosemary, finely chopped
- 1 teaspoon sea salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
- 1 tablespoon fresh parsley, finely chopped
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Line a rimmed baking sheet with foil.
- Spread the potatoes in a single layer on the prepared baking sheet. You can also do this step in a mixing bowl. To the potatoes, add the garlic and rosemary, drizzle with olive oil and season with salt and pepper. Toss well until the potatoes are well coated.
- Roast the potatoes for 15 minutes. Remove from the oven and stir. Return the potatoes to the oven and roast for 5 to 10 additional minutes or until the potatoes are fork tender and golden brown.
- Remove from the oven and toss with the chopped parsley. Serve.
Notes
- Nutritional facts are an estimate and will vary depending on the brand of ingredients used.
Nutrition
Calories: 136 kcal, Carbohydrates: 20 g, Protein: 2 g, Fat: 5 g, Saturated Fat: 1 g, Sodium: 298 mg, Potassium: 477 mg, Fiber: 3 g, Sugar: 1 g, Vitamin A: 49 IU, Vitamin C: 23 mg, Calcium: 15 mg, Iron: 1 mg
