Garlicky Oven Roasted Rosemary Fingerling Potatoes
107
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...
Ingredients
| 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 |
* |
Directions
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.
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?
