Rosemary Roasted Fingerling Potatoes



I love the little bags of multi-colored fingerling potatoes. These potatoes are much less starchy than larger varieties of potatoes, and let’s face it purple potatoes are cool. When roasted they potatoes have a crisp flavorful coating and creamy almost sweet interior.


Rosemary Roasted Fingerling Potatoes

  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6 servings


  • 2 pounds of mixed Fingerling Potatoes
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 2 teaspoons Rosemary Leaves, finely crushed
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon ground black pepper


  • Preheat oven to 425°F. Toss potatoes and oil in large bowl. Sprinkle with seasonings; toss to coat well.
  • Spread potatoes in single layer on foil-lined baking pan
  • Roast 35 to 40 minutes or until potatoes are tender and golden brown, stirring halfway through cooking.

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