Two-Step Roasted Fingerling Potatoes with Rosemary!

Photo and recipe courtesy of Blue Kitchen

Potatoes and rosemary are a match made in  heaven, and while new potatoes are running rampant at farmers’ markets all Spring, why not roast them up for a delicious side-dish tonight! They take less than five minutes to pop in the oven, and go with any main course. A crispy, salt-crusted exterior gives way to creamy innards in this tried and true recipe! We promise you won’t miss those greasy fast food fries or the extra butter and cream usually found in mashed potatoes!

Ingredients

Makes 4 side servings

• 1-1/2 pounds fingerling and baby potatoes
• 2 tablespoons duck fat, room temperature (or olive oil)
• salt and freshly ground black pepper to taste
• 1 tablespoon fresh rosemary needles, roughly chopped (or 1 teaspoon dried)

Directions

1. Preheat oven to 400ºF. Rinse potatoes and pat dry. Place in glass baking dish large enough to hold them in a single layer. Drizzle duck fat or oil over potatoes and toss with wooden spoon to coat. Season potatoes with salt and pepper [use a generous hand] and sprinkle rosemary over mixture; stir to coat potatoes.
2. Transfer baking dish to oven and roast potatoes for about 1/2 hour, stirring once halfway through. Potatoes are done when a sharp knife easily pierces larger potatoes. Transfer to serving bowl and serve immediately.