Rosemary & Lemon Zest Crusted Fingerling Potatoes
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
- 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.
- 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!