Rosemary Fingerling Potatoes – A Delicious Alternative to Fries
We recently went to a restaurant and ordered one of the most delicious hamburgers I’ve ever eaten. Instead of being served with french fries as a lot of restaurants do, the hamburger came with roasted fingerling potatoes. I had never heard of fingerlings. These potatoes were absolutely amazing. They had a wonderful texture, a subtle taste of rosemary, and a slightly crispy outside. The next time I was at Trader Joe’s, I noticed they had fingerling potatoes so I decided to see if I could re-create the potatoes from the restaurant. Happily, I was successful. They tasted almost exactly the same.
It is a very simple recipe. Basically you coat the potatoes with olive oil, and then sprinkle them with fresh rosemary and kosher salt. The potatoes at the restaurant were also sprinkled with grated parmesan cheese. I tried Asiago cheese at home grated with my zester which worked really well for nice, light sprinkles (not shown in the picture). Since this recipe is baked, not fried, it is a much healthier alternative to french fries (and tastier too). Unfortunately, they were so good, I could not stop eating them so that kind of nullified the healthy part. The next time you fix hamburgers or something that you would normally cook french fries or potatoes with, try this recipe. You will be so glad you did.
ROSEMARY FINGERLING POTATOES
2 pounds fingerling potatoes
- 5-8 branches fresh rosemary
- 1/3 to 1/2 c olive oil
- kosher salt
- parmesan or Asiago cheese (optional)
- Wash and dry potatoes.
- Place potatoes in a bowl, and pour olive oil over them. Stir to coat potatoes.
- Wash and dry rosemary. Take green leaves off of the branches and chop into smaller pieces. Sprinkle rosemary leaves over potatoes. Stir to coat potatoes evenly.
- Place potatoes in a single layer in 2 9×13 pans.
- Sprinkle kosher salt over potatoes.
- Cover pans with foil.
- Bake in a 375 degree oven for 45 minutes.
- Stir potatoes making sure they are still in a single layer after stirring.
- Take off foil and place back in oven for 10 to 15 minutes until tender.
- When potatoes are done, place on a plate or bowl, and pour oil from pans over them.
- Sprinkle with additonal kosher salt.
- Grate desired amount of parmesan or Asiago cheese over the top with a zester. Serve immediately.