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Lemon-Rosemary Fingerlings

May 20, 2016 · by gennavee ·

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Lemon-Rosemary Fingerling Potatoes:

18 ounces fingerling potatoes, rinsed and dried, (the larger ones sliced in half)

1 Tablespoon lemon olive oil

2 teaspoons fresh rosemary, chopped

1/4 teaspoon sea salt

Pinch of black pepper

Directions:
Preheat oven to 400 degrees F. On a cookie sheet drizzle olive oil over the potatoes, sprinkle, chopped rosemary, salt & pepper. Toss around until potatoes are well-coated with oil and seasonings. Bake 25-30 minutes until fork tender, crisp, and brown.

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Filed Under: low-calorie-recipes ·

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