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Ingredients
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Potatoes
Rosemary Oil
Toppings
Method
Preparation
- 1
Prepare the Potatoes
Wash and scrub the fingerling potatoes thoroughly under cold water to remove any dirt. Pat them dry with a clean kitchen towel.
- 2
Make Rosemary Oil
In a small saucepan, combine the olive oil, fresh rosemary, and garlic cloves. Heat over low heat for about 5-10 minutes until fragrant, but do not let it boil. Remove from heat and let it cool slightly.
Cooking
- 3
Roast the Potatoes
Preheat the oven to 400°F (200°C). Cut the fingerling potatoes in half lengthwise and place them in a large bowl. Drizzle with the rosemary oil, making sure to include the rosemary and garlic. Toss to coat evenly.
- 4
Season and Bake
Transfer the coated potatoes to a baking sheet lined with parchment paper. Sprinkle with salt and black pepper. Roast in the preheated oven for 25-30 minutes, or until golden brown and tender, flipping halfway through.
Finishing Touches
- 5
Add Toppings
Once the potatoes are done, remove them from the oven and sprinkle the grated Parmesan cheese and chopped chives over the top. Serve warm.