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.


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


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.