Roasted Baby Fingerlings with Rosemary, Garlic and Lemon

I slice the leftovers in half, brown them in butter then serve them alongside scrambled eggs for breakfast. Mmmm.

Prep time: 5 minutes
Total time: 35 minutes
Yield: serves 4


1 pound tiny fingerling potatoes
1 tablespoon minced garlic
1 teaspoon chopped fresh rosemary
1/2 a lemon, cut into slivers
2 tablespoons olive oil
sea salt and pepper to taste


1. Heat oven to 450 degrees. Toss potatoes with garlic, rosemary, lemon and olive oil on a large sheet pan. Sprinkle with salt and pepper.

2. Bake for 30 minutes, or until potatoes are golden brown and crisp on the outside and are tender when pierced with a knife.

3. Taste for seasoning and serve immediately.