Fingerling Potatoes with Olive Oil and Sea Salt

Potatoes are a staple in many homes as a vegetable accompaniment. But these fingerling ones can become addictive! I’ve been enjoying experimenting with them lately. They’re small but long, with golden flesh. Just delicious when roasted. Use small red or white roasting potatoes if you cannot find fingerling.

1. Preheat the oven to 425°F. Line a baking sheet with foil and lightly coat with cooking spray.

2. Wash the potatoes well. Cut the potatoes in half lengthwise and place in a large bowl. Add the olive oil, rosemary, salt and pepper and toss to combine. Place the potatoes on the lined baking sheet and bake for 30 minutes, turning halfway through the baking time. Garnish with chopped parsley and serve.

2 lb fingerling or small roasting potatoes
2 Tbsp olive oil
1 1/2 Tbsp chopped fresh rosemary
1/2 tsp sea salt
pinch of coarsely ground pepper
3 Tbsp chopped parsley

Nutritional Analysis per Serving (based on 6 servings)

Calories 172
Protein 4 g
Fat 5 g
Saturated Fat 0.7 g
Carbohydrates 27 g
Cholesterol 0 mg
Sodium 160 mg
Fiber 2 g

Prep Time: 10 minutes
Bake Time: 30 minutes

Make Ahead: Can be prepared early in the day and reheated in a 300°F oven for 20 minutes.

Serves 6 to 8

Nutrition Watch: Sea salt and table salt have the same nutritional value. However, fine sea salt tastes saltier than table salt, and therefore you are able to use less of it.