Roasted Rosemary Fingerling Potatoes


2 pounds fingerling potatoes, cubed, or sliced into even 1-inch even sized pieces
1 tablespoon rosemary, finely chopped
1 teaspoon kosher salt
½ teaspoon freshly cracked pepper
½ cup olive oil


1. Preheat the oven to 400F. Line a baking sheet with aluminum foil and set aside.

2. Pour the olive oil into a large bowl, the whisk in the olive oil, salt, and pepper. Add the potatoes and use your clean hands to toss the potatoes with the olive oil until everything is lightly coated.

3. Spread the potatoes evenly on the baking sheet and roast them for about 40 to 45 minutes, tossing them with a heatproof spatula halfway through cooking so they roast evenly.

4. After cooking allow them to cool for a minute before serving.


Naptime Notes

Naptime Recipe Serving ideas

Other potatoes can be substituted for the fingerling potatoes, but I like fingerling the best because of the creamy texture.


Naptime Stopwatch

10 minutes prep time,


Naptime Reviews

This will definitely be a hit at Thanksgiving!


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