The easiest side dish recipe you will ever make. Fingerling potatoes roasted to perfection with rosemary and garlic is our favorite potato dish ever!
I started making oven roasted vegetables a few years ago and completely fell in love with the flavor. The caramelization that occurs during slow roasting bringing out the sugars in the vegetables is incredible. But, I had never made potatoes that way, until...
Last year we grilled ribeye steaks and I decided nothing would go better than oven roasted fingerling potatoes. I seasoned them with garlic and rosemary, they were like candy. Chad (my picky husband) and I were head over heals in love.
Needless to say, I have been making them this way ever since. Costco always has a lovely bag of fingerling potatoes and fresh cleaned corn on the cob. Grab both and pop them in the oven together. Click on the corn pic below to see the oven roasted corn recipe. They go perfect with everything. Trust me, you are going to love them.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
Do you ❤ love ❤ TSRI? Don't miss another recipe. Click here to Subscribe to The Slow Roasted Italian by Email and receive new recipes in your inbox every day!
Check out our favorite oven roasted vegetable recipes: Click on the image or the link and it will open each one in a new tab.
The Best Ever Oven Roasted Corn is prepped and ready to go in the oven in just 10 minutes. This recipe is so simple you will be making it all summer long!
The Best Ever Garlic Roasted Brussels Sprouts. This is the only recipe you will ever need. I have never liked Brussels sprouts. Until now. Oh and I ate the entire 2 pound batch of Brussels in one day. I may need a Brussels intervention.
Rosemary Roasted Onions are a fabulous caramelized onion with fruity olive oil and a little zing from a special ingredient!
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
Copyright ©2014 The Slow Roasted Italian – All rights reserved.