Roasted Fingerling Potatoes
0
Points®
Total time: 37 min • Prep: 7 min • Cook: 30 min • Serves: 4 • Difficulty: Easy
You won't be able to keep your "fingers" off our fingerlings. But if you can't find them, use new red potatoes about the size of a quarter.
Ingredients
Cooked potato, red or white
2 cup(s), fingerling varierty, scrubbed (about 12 ounces)
Garlic
1 clove(s), large, minced
Chicken broth
½ cup(s)
Dried rosemary
1½ tsp(s), or preferably, use 2 small rosemary sprigs
Black pepper
¼ pinch(es)
Instructions
1
Preheat oven to 400°F.
2
Combine potatoes, garlic and 1/4 cup of chicken broth in a metal pie pan or small roasting pan; sprinkle with dried rosemary or if using fresh sprigs, arrange sprigs between potatoes.
3
Roast for 15 minutes (the broth will evapourate); add remaining broth, flip potatoes and roast for 15 minutes more. Remove from oven and sprinkle with pepper. If using rosemary sprigs, discard sprigs and serve. Yields about 1/2 cup per serving.
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