Roasted Fingerling Potatoes With Preserved Lemon

Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
2 teaspoons chopped fresh rosemary
Kosher salt and freshly ground black pepper
3 tablespoons thinly sliced preserved lemon peel

Preheat oven to 450°. Toss potatoes, oil, and rosemary on a large rimmed baking sheet; season with salt and pepper. Roast, tossing halfway through, until soft and golden brown, 25–30 minutes. Toss warm potatoes with preserved lemon peel.

One thought on “Roasted Fingerling Potatoes With Preserved Lemon

  1. I just have to let you know how timely your piece on preserved lemons is. We really are on the same page and now I understand why I have been following your blog.
    4 weeks ago I bought a beautiful bag of Meyer lemons at Costco. While looking up various ideas for its use I decided to try my hand at preserved lemons. So I bought the mason jars and preserved the lemons in salt – very similarly to you. I’ve been adding them to my vegetables chicken and fish. I’ve also been searching for recipes to use them in – and downloaded a fingerling potato and preserved lemon recipe. We really think alike!! Thank you and keep the recipes coming!!

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