Ingredients
Potatoes
- 1½ pounds fingerling potatoes, halved lengthwise
Seasoning
- 2 teaspoons extra-virgin olive oil
- 2 teaspoons chopped fresh rosemary
- Heaping ½ teaspoon sea salt, plus more to taste
- ½ teaspoon garlic powder
- ¼ teaspoon onion powder
- Freshly ground black pepper, to taste
- 2 teaspoons fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easy.
- Prepare the potatoes: Place the halved fingerling potatoes on the baking sheet. Drizzle with olive oil and sprinkle with chopped rosemary, sea salt, garlic powder, onion powder, and freshly ground black pepper. Toss to coat evenly, then arrange the potatoes cut side down in a single layer.
- Roast the potatoes: Roast in the preheated oven for 35 to 45 minutes until the potatoes are tender inside and browned on the cut side. This ensures a crisp exterior with a soft interior.
- Add finishing touches: Remove the potatoes from the oven and immediately toss them with fresh lemon juice. Adjust seasoning with additional salt and pepper to taste, then garnish with chopped fresh parsley before serving.
Notes
- For best results, use fingerling potatoes as their size and texture roast perfectly.
- Turning the potatoes halfway through roasting can promote even browning if desired.
- Fresh herbs like rosemary can be substituted or combined with thyme for variation.
- Use parchment paper or a silicone mat to avoid sticking and ease cleanup.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
