We make so many one-dish meals that I sometimes forget about side dishes. So, we set about to find a lovely side dish for a spring dinner…which then turned out to be our main dish, since it was so good we couldn’t stop eating it! (Our main dish got dwarfed in the process.)
If you’re looking for an easy and delicious side for an upcoming spring holiday celebration, this is a great choice (though your main might feel a bit slighted). I had never cooked with fingerlings before, and their flavor is excellent! The red new potatoes offered a great flavor contrast, and I loved the texture of both the potatoes when roasted. We roasted them with a sliced lemon, which added just a slight lemon flavor; you could use more lemon to get a boost in flavor.
We can’t wait for another excuse for a side dish dinner! Or for the more conventional, try them along side with frittata for a fabulous Easter brunch :)
- 2 pounds fingerling potatoes
- 1 pound red-skinned new potatoes
- 1 lemon
- A few sprigs fresh rosemary (for about 1 tablespoon chopped, or more if you like!)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Fresh ground pepper
- Preheat the oven to 450°F.
- Wash the potatoes. Cut all potatoes except for the very smallest fingerling potatoes in half. Finely chop the rosemary. Thinly slice the lemon.
- In a large bowl, stir together potatoes, 2 tablespoons olive oil, 1 teaspoon kosher salt, and fresh ground pepper.
- Line a baking sheet with parchment paper or aluminum foil. Spread the potatoes in an even layer on the sheet. Top with the lemon slices and sprinkle with rosemary.
- Roast for 35 minutes, until potatoes are cooked through and browned.