by Marija Petrovic | 19/02/2014 00:26
Makes 4 servings
Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.
2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt, freshly ground pepper
3 tablespoons thinly sliced preserved lemon peel
Preheat oven to 450°F. 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.
1 Dish, 4 ways
Roasted fingerling potatoes are an always-excellent side—and a wonderful blank canvas for seasonings. Instead of rosemary and preserved lemon, try…
Curry powder + Cashews Season potatoes with curry powder before roasting. Sprinkle with coarsely chopped cashews and cilantro to serve.
Carrots + Chile Replace half the potatoes with pieces of chopped carrot (aim for roughly the same size as the fingerlings). Toss roasted vegetables with melted butter and Aleppo pepper.
Oregano + Feta Sprinkle fresh or dried oregano over the potatoes before roasting. Top with feta to serve.
Per serving: 280 calories, 11 g fat, 3 g fiber
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