Roasted Rosemary Fingerling Potatoes

Mmmm.. I love little bitty fingerling potatoes! I got some from the farmer around the corner for us and wanted to do something tasty with them. Since they're so small, roasting is the best solution for them. Try this easy recipe that's packed with flavor. If you don't like rosemary feel free to leave it out or substitute with another herb of choice.

Ingredients:

olive oil
handful of fresh rosemary, leaves picked off the stem
a few handfuls of fingerling potatoes
tablespoon or so (more or less to taste) of lemon juice
1 teaspoon of garlic
salt and pepper to taste
dash of turmeric

Directions:

Preheat oven to 425 degrees. Line and spray a cookie sheet with olive oil or coconut oil spray.

Mix together olive oil, rosemary, lemon juice, garlic, salt, pepper, and turmeric in a small bowl. Dip each potato in the oil mixture and coat well and then place onto sheet.

When oven is heated, bake potatoes for about 40 minutes, rotating halfway through. Allow to cool and enjoy!