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Roasted Fingerlings with Preserved Lemon Recipe

   
 

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     Roasted Fingerlings with Preserved Lemon

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   35
Ingredients
2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel
 
Instructions
Preheat oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.
Calories (kcal) 280 Fat (g) 11 Saturated Fat (g) 1.5 Cholesterol (mg) 0 Carbohydrates (g) 41 Dietary Fiber (g) 3 Total Sugars (g) 0 Protein (g) 5 Sodium (mg) 135


Originally Submitted 1/20/2014





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