Roasted Fingerling Potatoes with Brown Butter and Rosemary | Williams Sonoma
Roasted Fingerling Potatoes with Brown Butter and Rosemary These potatoes emerge slightly crisp and nicely browned on the outside yet tender on the inside.
Ingredients
- 4 lb. fingerling potatoes
- 3 Tbs. olive oil
- Kosher salt and freshly ground pepper, to taste
- 8 Tbs. (1 stick) unsalted butter, cut into slices
- 1/2 tsp. finely chopped fresh rosemary
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