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.
