Rosemary & Lemon Zest Crusted Fingerling Potatoes with Tomato Basil Salad

Serves 2-4

Ingredients

Fingerling Potatoes

1 bag of fingerling potatoes

1 ½ Tbsp olive oil
2 Tbsp lemon zest

1 Tbsp chopped fresh rosemary

½ Tbsp lemon juice

½ tsp salt

A few dashes of black pepper

Tomato Basil Salad

4-5 tomatoes on vine

1 stalk of fresh basil

2 cloves of garlic

2 tsp olive oil

1 tsp lemon juice  

½ tsp salt (add more as desired)

*Top with smoked sea salt flakes for extra flavor and texture!

Directions

1. Set oven to bake at 375 degrees. Clean fingerling potatoes then slice down the middle. Marinate potato slices with the mixed ingredients then line a baking tray with parchment paper. Place in the oven for 25-30 minutes, then set to 350 for 10 minutes, then broil for another 5 minutes. Set aside to cool.
2. For the tomato basil salad, cut tomatoes into small cubes and lightly chop fresh basil. Mash the garlic and then place all ingredients in a bowl and mix lightly. Spoon a generous portion on to your beautifully baked fingerling potatoes, enjoy!