This is another Ina recipe. I did tweek it a bit. I bought organic fingerling potatoes that came in a 1 1/2 pound bag. They are so cute; with purple, yukon gold and red potatoes. They are so small does not take much to cut in pieces to roast. I used roasted garlic granules instead of fresh garlic, lemon zest and lemon juice in place of the 1/2 lemon cut into wedges. I did used "good" olive oil! Ina insists. Comes together easy. Served with Crispy Skillet Turkey Burgers (blog: 5/16/2020 label: turkey) and tomorrow night going to serve with Ina Garten Parmesan Chicken (blog: 10/31/2020 label: chicken) with marinara and fresh mozzrella. What is not to like?
Ingredients:
- 1 1/2 pound fingerling potatoes, cut in half or quartered depending on size
- 2 large branches fresh rosemary
- 3 teaspoons lemon zest
- 3 teaspoons lemon juice
- 2 1/2 tablespoons olive oil
- granulated garlic to taste or 6 large cloves, smashed and peeled
- 1 1/2 teaspoons salt
- 1/2 teaspoons pepper
Directions:
Preheat oven to 375-degrees.
In a medium bowl place the prepared potatoes, rosemary, lemon zest, lemon juice, olive oil, and fresh garlic if using. Toss to coat.
On a parchment lined baking sheet spread potatoes in a single layer. Sprinkle with granulated garlic (if not using fresh garlic, salt and pepper.
Roast for 50-60 minutes turning the potatoes every 20 minutes until browned and crisp. Discard rosemary branches.
She finishes with fleur de sel.
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