Oven Roasted Rosemary Garlic Fingerling Potatoes

SERVES 8  |  ACTIVE TIME 5 Min  |  TOTAL TIME 65 Minutes

3 pound fingerling potatoes
2 tablespoons extra virgin olive oil
6 garlic cloves, minced
2 tablespoons chopped rosemary (about 4 sprigs)
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper

Preheat oven to 400°F. 

Rinse potatoes. Place potatoes in a 7”x10”x3” baking dish (or similar size).

Combine remaining ingredients in a small bowl.  Stir to combine.  Pour over potatoes. Toss with clean hands until potatoes are well coated. 

Bake 60-70 minutes, stirring occasionally until potatoes are fork tender. (Mine cooked 60 minutes).

Serve and enjoy!

COOK’S NOTE:  You can substitute 2 teaspoons dried rosemary in place of the fresh rosemary.

Recipe developed by Donna Elick - The Slow Roasted Italian
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