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Fingerling Potatoes with Rosemary

4.75 from 4 votes

A quick, fabulous side dish made with teeny tiny mini potatoes and fresh garden herbs such as rosemary made on the stove or roasted on the grill. Minimal effort with excellent results.

Yield: 4 servings

Course: Side Dish

Cuisine: American

Ingredients

1 lb teeny tiny potatoes
2 tsp oil
1 tsp kosher salt
fresh cracked pepper
2 tbsp fresh rosemary (or herbs such as thyme or dill)

Instructions

On the stove:

Place potatoes in a skillet with oil, salt and pepper on low heat.
Cook with a tight lid on for about 20-25 minutes, shaking the pan occasionally to prevent the potatoes from burning. Remove from heat and let them sit 5 minutes without removing the lid.
Toss with fresh herbs and serve hot.

To grill:

Preheat grill.
Toss potatoes with oil, rosemary, salt and pepper.
Make 4 foil packets with aluminum foil and divide potatoes between each packet; tightly close foil.
Grill on low heat for 20-25 minutes; let them rest for 5 minutes before opening foil.
Be careful with the steam when you open the packets.

Nutrition

Serving: 1/4 lb, Calories: 102.6kcal, Carbohydrates: 18.2g, Protein: 2.2g, Fat: 2.5g, Saturated Fat: 0.4g, Sodium: 7mg, Fiber: 2g, Sugar: 1.1g

- WW Points: 3

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