Roasted Fingerling Potatoes with Rosemary and Lemon

Super simple and versatile roasted potatoes that bring a pop of color to any meal.

Roasted Fingerling Potatoes with Rosemary and Lemon

  • Servings: 3-4
  • Time: 40 mins
  • Difficulty: Easy
  • Print

Beautifully colorful potatoes to dress up any meal.

I made these potatoes to accompany a special meal that I made for my mom.  They’re so easy to make (I don’t even cut them in half) and are basically impossible to mess up. You can play around with this recipe and try it out with different herbs, such as thyme (which would be delicious), oregano or even with country dijon mustard, which is one of my favorite ways to cook a starchy vegetable (get the recipe for country-dijon roasted carrots here).  Bottom line: these potatoes are versatile, simple and delicious, and have definitely become a go-to side dish of mine.


1 bag assorted fingerling potatoes, cleaned

4-5 rosemary sprigs

1 lemon, cut into slices

3-4 tbsp olive oil

1/2 tsp salt

1/4 tsp pepper


Preheat oven to 400 degrees.  Toss potatoes in olive oil, salt and pepper.  Place lemon slices and rosemary sprigs over potatoes.  Roast for 30-40 minutes, until potatoes are fork tender, stirring occasionally to keep them coated in the olive oil.

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