Rosemary Crusted Small Multi-Fingerling Potatoes

These Rosemary Crusted Small Multi-Fingerling Potatoes are super easy to make, delicious and with the gorgeous colors add a special touch to any meal you serve them with!

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes.

They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes.

Fingerling potatoes pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.

I love my technique for the rosemary crusted small fingerling potatoes. They turn out a delicious coating on the outside, with the inside being the creamiest potato you will ever taste.

This side dish can accompany so many dishes. I love serving this dish with the Slow-Roasted Salmon.

The key to preparing the rosemary crusted small potatoes is to buy the freshest potatoes. While I love using fingerling potatoes, other small potatoes can be for this recipe substituted.

Almost all major supermarkets sell these fingerling potatoes in small net bags. Generally the bags consist of a combination of red, purple & yellow potatoes.

When making this recipe I find that using a wok/str-fry pan like this one to cook these fingerling potatoes helps make them cook evenly.

Rosemary Crusted Small Multi-Fingerling Potatoes

These Rosemary Crusted Roasted Fingerling Potatoes tossed with olive oil, garlic and rosemary is east to make and bursting with flavor. The perfect side dish to almost any meal!

Course Side Dish
Cuisine American
Keyword Potatoes
Servings 4

Ingredients

  • 1-3 pound bag multi-colored small fingerling potatoes – cleaned
  • 1/3 cup Smoked Olive Oil or Extra Virgin Olive oil
  • 1 tsp. Kosher Salt
  • 1/2 tsp Smoked Black Pepper or Fresh Ground Black Pepper
  • 2 Garlic Cloves – minced
  • 2 tbsp. Fresh Rosemary – finely diced

Instructions

  1. In a wok or a round bottom-shaped cast iron pan, place the cleaned potatoes in the pot. Avoid using a non-stick pan. The clean-up will take a little longer, but non-stick pans won’t give you the crispy brown crust you need for these potatoes.
  2. Cover with water until the potatoes are fully covered. Place on high heat to begin, and then turn down to keep the slow-rolling boil steady. Adjust the heat as needed. When the water starts to evaporate and is gone, add the olive oil, salt, and pepper. Shake the pan and making sure the oil has covered the potatoes.
  3. Turn the heat back to medium to medium-high. The potatoes need to be turned and coated every few minutes while checking their doneness, which will start to brown and crisp.
  4. With a sharp tip of a knife, slowly insert in the middle of the potato to check that they are creamy inside. Then add the chopped rosemary and thoroughly coat the potatoes. Adjust the olive oil, salt, and pepper to taste.
  5. Serve immediately.

Other Posts The you May Enjoy…

Delicious Slow-Roasted Salmon

Rum and Orange Flavored Creme Caramel

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