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–+ servings

Roasted Rosemary + Smoked Salt Fingerlings

Print Recipe
Fingerling potatoes tossed in smoked salt and rosemary and roasted until crispy. Serve with roast chicken, steak and/or anything in between.
Course Side Dishes
Cuisine American
Keyword easy side dish, fingerling, potatoes, Rosemary, smoked salt
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 8 servings
Calories 119
Author Laurie McNamara

Ingredients

  • 2 pounds fingerling potatoes
  • 2 tablespoons avocado oil or extra light olive oil
  • 1 tablespoon smoked flaked sea salt
  • 1 tablespoon minced fresh rosemary
  • freshly ground black pepper to taste

Instructions

  • Preheat your oven to 400°.
  • Slice potatoes in half horizontally and place onto a rimmed metal baking sheet. Toss in oil, salt and rosemary.
  • Spread potatoes out in an even layer, cut side facing down and roast for 30 to 35 minutes or until a deep golden crust forms on the cut side.
  • Allow potatoes to cool on pan undisturbed for 5 minutes. Flip potatoes and season with freshly ground black pepper.

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 879mg | Potassium: 479mg | Fiber: 3g | Sugar: 1g | Vitamin A: 10IU | Vitamin C: 22mg | Calcium: 15mg | Iron: 1mg