Roasted Fingerlings with Preserved Lemon
Crispy roasted fingerling potatoes seasoned with fresh rosemary and finished with preserved lemon peel for a bright, citrusy twist. This simple yet elegant side dish pairs perfectly with any main course.
6 servings
30 min
Ingredients
- •2 pounds fingerling potatoes, halved lengthwise
- •3 tablespoons olive oil
- •2 teaspoons chopped fresh rosemary
- •1 to taste Kosher salt, freshly ground pepper
- •3 tablespoons thinly sliced preserved lemon peel
Cooking Instructions
- 1.
Preheat oven to 450°F. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25-30 minutes. Toss warm potatoes with preserved lemon peel.
30 min
