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Roasted Fingerling Potatoes
Tender on the inside and bursting with flavor on the crispy outside, these fingerling potatoes are roasted to perfection in a buttery garlic and rosemary mixture.
Course:
Side Dish
Cuisine:
American
Servings:
4
Author:
Karlynn Johnston
Ingredients
2
pounds
fingerling potatoes washed and sliced in half lengthwise
2
tablespoons
butter
melted
2
tablespoons
olive oil
4
large cloves garlic minced
1
tablespoon
dried rosemary
Flaked sea salt and pepper
1
tablespoon
parsley fresh
chopped, for garnish
Instructions
Preheat your oven to 425°F. Get out a large rimmed baking tray and set aside.
In a large bowl, toss the potatoes with the butter, olive oil, garlic, rosemary and the season to your liking with salt and pepper.
Bake for 25-30 minutes, shaking the pan once or twice while baking until the potatoes are baked, crispy and browned.
Garnish with parsley and serve.