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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. 
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 people
Calories 208kcal


  • 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


  • 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.


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