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)!
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.
Did I mention this dish is husband approved, too?!
Lemon Rosemary Roasted Fingerling Potatoes
Potatoes never looked so good! Enjoy these flavorful spuds with an easy weeknight dinner, or for a holiday meal. Vegan, gluten-free, paleo.
- 2 lb fingerling potatoes washed
- 1 tbsp olive oil extra virgin
- 2 heaping tbsp fresh rosemary chopped, more to taste
- zest of 1 lemon
- 1/2 tsp sea salt more to taste
- 1 lemon sliced
Preheat oven to 400 degrees F. Line a baking sheet with foil.
Prepare potatoes. Slice larger ones in half, but leave smallest ones intact. Transfer to 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 Facts per serving (1 of 6 servings, facts will change based on number of servings): 146 kcal, 2 g fat, 27 g carb (2 g fiber), 4 g protein
*nutrition facts are estimated via meal planning software and may not be exact
I hope you all have a great weekend! I’ll be back next week with a full recap of my trip!