Ingredients
- 1 1/2 lbs fingerling potatoes, halved lengthwise
- 3 tbsp olive oil
- 2–3 sprigs fresh rosemary, leaves finely chopped (about 1 tbsp)
- 3 cloves garlic, minced (optional for extra flavor)
- 1 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- flaky sea salt or grated Parmesan (Optional garnish)
Description
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Serving Size
4 people
Preparation Time
5 minutes
Cooking Time
30 minutes
Cuisine(s)
Italian
Meal Type
Lunch or Dinner
Instructions
- Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper for easier cleanup.
- Prepare potatoes: Rinse and dry the fingerling potatoes well. Slice them in half lengthwise to maximize their crispy surface area.
- Season: In a large bowl, toss the potatoes with olive oil, chopped rosemary, garlic (if using), salt, and pepper until evenly coated.
- Arrange on pan: Spread the potatoes cut-side down in a single layer on the baking sheet. This ensures they roast rather than steam.
- Roast: Bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and crispy on the edges and fork-tender inside.
- Finish & serve: Remove from oven, sprinkle with flaky sea salt or Parmesan if desired, and serve hot.