Roasted Fingerling Potatoes
180kcal
Ingredients
For the Potatoes
- 1.5 pounds Fingerling potatoes halved
- 2 tablespoons Extra-virgin olive oil for coating
- 1 tablespoon Chopped fresh rosemary
- 0.5 teaspoon Sea salt
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Freshly ground black pepper
For Finishing Touches
- 1 tablespoon Fresh lemon juice
- 2 tablespoons Chopped fresh parsley for garnish
Method
How to Make Roasted Fingerling Potatoes
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the halved fingerling potatoes with olive oil, rosemary, sea salt, garlic powder, onion powder, and black pepper. Toss until well-coated.
- Place the coated potatoes cut-side down on the prepared baking sheet.
- Roast for 25–30 minutes until golden brown and tender, flipping halfway if desired.
- Drizzle fresh lemon juice over the warm potatoes after roasting.
- Sprinkle chopped parsley on top before serving.
Nutrition
Serving1servingCalories180kcalCarbohydrates34gProtein3gFat6gSaturated Fat1gPolyunsaturated Fat0.5gMonounsaturated Fat4gSodium300mgPotassium800mgFiber3gSugar1gVitamin C10mgCalcium2mgIron6mg