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 DeBuyer Kobra mandoline. It's super easy to set up and was perfect with these little tiny potatoes (DeBuyer has no idea I exist, I just like this gadget). The potatoes are super small and long, and using a mandoline made slicing them way easier than trying to do it with a knife.
Roasted Fingerling Potatoes with Shallots and Rosemary
Serves 4 (150 to 170 calories per serving)
1 pound fingerling potatoes
2 to 3 T olive oil
2 large shallots
2 tsp finely chopped fresh rosemary
1 1/4 tsp Kosher salt
1 tsp freshly ground pepper
- Preheat the oven to 425 degrees F and line a baking sheet with parchment
- Thinly slice the potatoes about 1/8 inch thin or less
- Toss the potatoes in the olive oil in a medium bowl
- Thinly slice the shallots and separate the rings. Toss them into the bowl with the potatoes
- Add the rosemary, salt, and pepper and mix
- Spread the potatoes evenly over in the baking sheet
- Place the baking sheet in the oven
- Turn the potatoes at 10 minutes and continue baking for another 30 to 40 minutes, until browned and crispy (but not burned)
- Serve immediately
Adapted from Fine Cooking