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Garlicky Oven Roasted Rosemary Fingerling Potatoes


It's hard to go wrong with lots of garlic, then you add some fresh garden-grown rosemary into these lovely fingerling potatoes with all these delicious garlic. Let oven do the final roasting job...













Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium


2 ½ pounds potatoes
fingerling, or new red potatoes, washed
10 whole garlic cloves
medium to large size, peeled, slightly crushed
3 tablespoons olive oil
2 ½ tablespoons rosemary leaves
freshly chopped, or 1 tablespoon dried
1 x cayenne pepper
to taste, or pepper flakes
1 x salt and black pepper
to taste


Preheat the oven to 450℉ (230℃).

In a large bowl, toss together the potatoes, garlic, olive oil, rosemary, cayenne pepper, and salt and pepper to taste until well mixed.

Place the potatoes in a large baking sheet in a singer layer.

Roast for about 25 to 30 minutes or until the potatoes are golden and crispy, stirring once after 15 minutes.

Let cool on the sheet for a few minutes.

Transfer to a large serving bowl and season with more salt and black pepper if needed.

Serve with more extra-virgin olive oil drizzled on top if desired.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 295g (10.4 oz)
Amount per Serving
Calories 33628% of calories from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 15mg 1%
Total Carbohydrate 19g 19%
Dietary Fiber 6g 24%
Sugars g
Protein 10g
Vitamin A 1% Vitamin C 37%
Calcium 5% Iron 8%
* based on a 2,000 calorie diet How is this calculated?


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