ROSEMARY AND LEMON FINGERLINGS

For breakfast, lunch, or dinner, these fragrant and savory potatoes are perfect any time of day. The most challenging part of this recipe- waiting long enough for them to cool before you eat them.

INGREDIENTS:

1 lb fingerling potatoes, scrubbed and halved lengthwise

⅓ cup extra virgin olive oil

2 pinches sea salt

10 cracks freshly ground black pepper

2 sprigs rosemary, picked

1 ea lemon, zested

grated parmesan cheese, to taste

METHOD

1. Preheat oven to 400 degrees.

2. Toss fingerling potato halves in olive oil, salt, black pepper, and picked rosemary.

3. Lay out in a single layer on a baking sheet lined with aluminum foil.

4. Roast for 20 minutes or until tender and golden brown.

5. While still warm, toss roasted potatoes in lemon zest and grated cheese.