Ingredients
4
4 servings
- •2 lb fingerling potato
- •1 tablespoon olive oil
- •2 teaspoons kosher salt
- •1 teaspoon freshly ground black pepper
- •2 sprigs fresh rosemary, stemmed
Instructions
- Place the potatoes in a large pot of salted water and bring to a boil over high heat. Boil for 5-7 minutes, then drain in a colander.
- Preheat the oven to 400˚F (200˚C).
- Thoroughly dry the par-boiled potatoes with a paper towel.
- On a cutting board, quarter the potatoes.
- Place the potatoes in a large bowl, drizzle with olive oil, and season with salt, pepper, and rosemary, stirring until well-coated.
- Transfer the potatoes to a parchment-lined baking sheet and spread in an even layer.
- Roast for 35-45 minutes, until crispy.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 229
- Carbohydrate: 45g
- Fat: 3g
- Fiber: 4g
- Protein: 4g
- Sugar: 2g
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