ROASTED FINGERLINGS WITH PRESERVED LEMON

Roasted Fingerlings with Preserved Lemon image

Provided by @MakeItYours

Number Of Ingredients 5

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2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt, freshly ground pepper
3 tablespoons thinly sliced preserved lemon peel

Steps:

Preheat oven to 450°F. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25-30 minutes. Toss warm potatoes with preserved lemon peel.
Dish, 4 ways
Roasted fingerling potatoes are an always-excellent side-and a wonderful blank canvas for seasonings. Instead of rosemary and preserved lemon, try...
Curry powder + Cashews Season potatoes with curry powder before roasting. Sprinkle with coarsely chopped cashews and cilantro to serve.
Carrots + Chile Replace half the potatoes with pieces of chopped carrot (aim for roughly the same size as the fingerlings). Toss roasted vegetables with melted butter and Aleppo pepper.
Oregano + Feta Sprinkle fresh or dried oregano over the potatoes before roasting. Top with feta to serve.
Per serving: 280 calories, 11 g fat, 3 g fiber
Nutritional analysis provided by Bon Appétit