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    Home » Recipes » 30 Minutes or Less

    Lemon Rosemary Roasted Fingerling Potatoes

    Published: Nov 16, 2017 / Modified: Mar 31, 2022 by Lizzie Streit, MS, RDN / This post may contain affiliate links / Leave a Comment

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    Lemon rosemary roasted fingerling potatoes

    Even though I may be walking through the beautiful city of Florence as this post goes live, I haven’t forgotten about all of you! And I definitely haven’t forgotten that Thanksgiving is only one week away.

    We all have our favorite turkey day dishes, but pretty much everyone can agree on mashed potatoes. Or potatoes in any form. If you’re looking for a new potato dish for next week, or for any of your meals this fall, you’re in luck!

    Today’s delicious combination includes a tasty duo of seasonings: rosemary and lemon. I love both of these independently of each other, and I had no idea what I was in for when I threw them together! The result? An incredible flavor that perfectly complements potatoes (and other root vegetables too)!

    Lemon Rosemary Roasted Fingerling Potatoes 2

    The lemon flavoring for these taters comes from both lemon slices and zest. (I love when I can use every part of an ingredient!) It’s all you really need to make regular ol’ spuds come alive.

    Lemon rosemary roasted fingerling potatoes. Vegan, gluten-free, paleo.

    Did I mention this dish is husband approved, too?!

    📖 Recipe

    Lemon rosemary roasted fingerling potatoes. Vegan, gluten-free, paleo.

    Lemon Rosemary Roasted Fingerling Potatoes

    Potatoes never looked so good! Enjoy these flavorful spuds with an easy weeknight dinner, or for a holiday meal. 
    5 from 1 vote
    Print Pin Rate Save Saved!
    Prep Time: 5 minutes mins
    Cook Time: 25 minutes mins
    Total Time: 30 minutes mins
    Servings: 4 people
    Calories: 208kcal
    Author: Lizzie Streit, MS, RDN

    Ingredients 

    • 2 lb fingerling potatoes - washed
    • 1 tablespoon olive oil - extra virgin
    • 2 heaping tbsp fresh rosemary - chopped, more to taste
    • zest of 1 lemon
    • ½ teaspoon sea salt - more to taste
    • 1 lemon - sliced
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    Instructions

    • Preheat oven to 400 degrees F. Line a baking sheet with foil.
    • Wash potatoes. If you have a variety of sizes, slice the large ones in half, but leave smallest ones intact. Transfer them to the baking sheet. Drizzle with olive oil, rosemary, lemon zest, and sea salt. Mix until evenly coated. Top with slices from the same lemon, and a few extra sprigs of rosemary.
    • Bake for 25 to 30 minutes or until potatoes are golden brown and tender. Serve with more rosemary, to taste.

    Nutrition

    Serving: 1serving | Calories: 208kcal | Carbohydrates: 40g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Sodium: 305mg | Potassium: 955mg | Fiber: 5g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 48mg | Calcium: 30mg | Iron: 2mg
    Did you make this recipe?Tag @its_a_vegworld_afterall and follow me today!

    I hope you all have a great weekend! I’ll be back next week with a full recap of my trip!

    Ciao,

    Lizzie

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    lizzie streit cutting carrots

    Welcome! I'm Lizzie, a Registered Dietitian and cookbook author who loves vegetables. And I'm here to help you love them too! My easy, veggie-forward recipes will help you get comfortable in the kitchen and celebrate the seasons.

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