Roasted Fingerling Potatoes

Name: Roasted Fingerling Potatoes
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 5 servings
Ingredients: 1 pound fingerling potatoes; 3 tablespoons grated Parmesan cheese; 3 tablespoons minced fresh parsley; 2 tablespoons olive oil; 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed; 1 tablespoon butter, melted; 1/4 teaspoon salt; 1/4 teaspoon pepper

Total Time Prep/Total Time: 30 min.

Yield 5 servings

Test Kitchen Approved

Roasted fingerling potatoes, smothered in Parmesan and herbs, crisp up under high heat and make a great swap for the basic potato side.

Ingredients

1 pound fingerling potatoes
3 tablespoons grated Parmesan cheese
3 tablespoons minced fresh parsley
2 tablespoons olive oil
1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
1 tablespoon butter, melted
1/4 teaspoon salt
1/4 teaspoon pepper

Directions

Preheat oven to 425°. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. Transfer to a greased 15x10x1-in. baking pan. Combine the remaining ingredients; drizzle over potatoes and toss to coat.
Bake, uncovered, 8-10 minutes or until tender, stirring once.

Nutrition Facts

3/4 cup: 141 calories, 9g fat (3g saturated fat), 9mg cholesterol, 184mg sodium, 12g carbohydrate (1g sugars, 2g fiber), 3g protein.

My children absolutely love these tender "mini" potatoes. Fingerling potatoes can be found at farmers markets and specialty grocery stores, though Yukon Gold potatoes would work too. —Michelle Herren, Las Vegas, Nevada

Recipe Creator