Rosemary Roasted Fingerling Potatoes
Fingerling potatoes dusted with rosemary and roasted on a cast iron pan for a crisp, yet slightly chewy texture to serve with dips, appetizers, or fondue.
Servings: 6
Calories: 122kcal
Ingredients
- 10 fingerling potatoes (about 1 pound) -- sliced in half (larger potatoes quartered lengthwise)
- 1 to 2 tablespoons avocado oil (or duck fat, coconut oil)
- 1 heaping teaspoon dried rosemary crushed or chopped
- 1/2 heaping teaspoon dried thyme
- 1/2 teaspoon sea salt , plus more for dusting before serving
- 1/2 teaspoon freshly ground pepper
Instructions
- Heat oven to 400°F.
- In a large bowl, toss the halved potatoes with enough oil to thinly coat. Sprinkle the herbs, salt and pepper over the potatoes and toss again to evenly cover.
- Arrange on a cast iron pizza stone or rimmed baking sheet and bake 20 to 30 minutes, until golden brown. For more even browning, turn the potatoes over on the pan halfway through the roasting process.
- Remove from the oven and season again with sea salt, to taste. Serve warm with dipping sauce.
Nutrition
Serving: 4pieces | Calories: 122kcal