Roasted Fingerling Potatoes with Brown Butter and Rosemary
Roasted Fingerling Potatoes with Brown Butter and Rosemary These potatoes emerge slightly crisp and nicely browned on the outside yet tender on the inside.
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Cooking tools:
- Saute pan
- Pepper mill
- Chef's knife
- Cutting board
- Baking sheet
- Oven
- Stove
- Mixing bowl
- Serving bowl
- Spatula
- Measuring spoon
Ingredients
- 4 lb. fingerling potatoes
- 3 Tbs. olive oil
- Kosher salt
- freshly ground pepper
- 8 Tbs. (1 stick) unsalted butter, cut into slices
- 1/2 tsp. finely chopped fresh rosemary
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