I’m pretty sure I could eat potatoes at every meal and not get sick of them. I’ll take them roasted, mashed, baked, in a (mayo-less) potato salad, fried, you name it. In fact, when I was pregnant I really craved only 3 things, and one of them was mashed potatoes (the other two were fried chicken and loaded nachos, in case you’re wondering. So, healthy all around).
Fingerling potatoes are a personal favorite of mine. They have a smooth, sort of a waxy texture, which I love, and they take a little less time to cook, too. They roast up nice and crispy on the outside and are tender (but not really what you’d call “fluffy” on the inside). The ones I used in this recipe were LaRatte, but any kind of fingerling (or, really, any kind of potato) will work here.
These are your pretty standard roasted potatoes, but they’re dressed up with a little fresh lemon and feta cheese. The feta is tossed with the potatoes after they’ve cooked, which allows it to get just a little softer and start melting into the potatoes a bit. Crispy roasted potatoes and any sort of warm cheese put me in a happy place.
Roasted Fingerling Potatoes with Rosemary and Feta
1 lb. Fingerling potatoes, halved lengthwise
1.5 Tbsp. olive oil
2-3 tsp. fresh lemon juice
1 Tbsp. chopped rosemary
kosher salt and freshly ground pepper to taste
2 oz. feta cheese, crumbled
Preheat the oven to 425.
Toss all the ingredients except for the feta together on a baking sheet. Roast for about 25 minutes, flipping once halfway through, or until tender with crisp edges.
Remove from the oven and stir the crumbled feta in, on the hot pan. Serve.