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!
Serves:
Ingredients
- 2large sage leaves
- 1tsprosemary,chopped
- 1tspthyme leaves
- 1tsplemon zest,finely grated
- 1tbspkosher salt
- 4lbsfingerling potatoes
- 2tbspextra-virgin olive oil
- 2tbspunsalted butter
- freshly ground pepper
Instructions
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Preheat the oven to 425 degrees F.
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In a mini food processor, pulse the sage, rosemary, and thyme until finely chopped,
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Add the lemon zest and pulse to blend.
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Add the salt and pulse until finely ground.
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Transfer the herb salt to a small bowl.
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In a large bowl, toss the potatoes with the oil and butter, and season with pepper.
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Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes.
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Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden.
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Transfer to a bowl and serve hot or warm.
Nutrition
- 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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