Lemony Salt-Roasted Fingerling Potatoes Recipe

Lemony Salt-Roasted Fingerling Potatoes Recipe

How To Make Lemony Salt-Roasted Fingerling Potatoes

These roasted fingerling potatoes are generously-seasoned with a blend of salt, sage, rosemary, thyme, and lemon zest, baked to golden perfection!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes



  • 2large sage leaves
  • 1tsprosemary,chopped
  • 1tspthyme leaves
  • 1tsplemon zest,finely grated
  • 1tbspkosher salt
  • 4lbsfingerling potatoes
  • 2tbspextra-virgin olive oil
  • 2tbspunsalted butter
  • freshly ground pepper


  1. Preheat the oven to 425 degrees F.

  2. In a mini food processor, pulse the sage, rosemary, and thyme until finely chopped,

  3. Add the lemon zest and pulse to blend.

  4. Add the salt and pulse until finely ground.

  5. Transfer the herb salt to a small bowl.

  6. In a large bowl, toss the potatoes with the oil and butter, and season with pepper.

  7. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes.

  8. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden.

  9. Transfer to a bowl and serve hot or warm.


  • Calories: 233.02kcal
  • Fat: 6.53g
  • Saturated Fat: 2.38g
  • Trans Fat: 0.12g
  • Monounsaturated Fat: 3.23g
  • Polyunsaturated Fat: 0.57g
  • Carbohydrates: 40.35g
  • Fiber: 5.35g
  • Sugar: 1.79g
  • Protein: 4.73g
  • Cholesterol: 7.63mg
  • Sodium: 546.91mg
  • Calcium: 37.75mg
  • Potassium: 970.17mg
  • Iron: 1.98mg
  • Vitamin A: 25.77µg
  • Vitamin C: 45.28mg
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