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Roasted Fingerling Potatoes with Shallots and Rosemary The moment I saw a photo of roasted fingerling potatoes with shallots and rosemary, I knew I had to try preparing them. The last time I was so obsessed about preparing a dish was when I made these potato chips.

These smashed potatoes are pretty darn good too.

There's something about potatoes. They call my name. I know potatoes kind of have a bad rap right now, and I'm not sure why because they are so tasty. That's why the Justice for Potatoes League commercials make me smile.

As Julia Child said, "everything in moderation, including moderation."

This dish consists of thinly sliced fingerling potatoes tossed in olive oil, sliced shallots, rosemary, and salt and pepper, all tossed together and roasted in the oven until browned and crispy. To slice the potatoes, I used a V-Slicer. It's super easy to set up and was perfect with these little tiny potatoes. The potatoes are super small and long, and using a mandoline made slicing them way easier than trying to do it with a knife. 

Serves 4 (150 to 170 calories per serving)

1 pound fingerling potatoes
2 to 3 T olive oil
2 tsp finely chopped fresh rosemary
1 1/4 tsp Kosher salt
1 tsp freshly ground pepper


 Labels: potatoes, Side dishes



