Roasted Fingerling Potatoes with Brown Butter and Rosemary
These potatoes emerge slightly crisp and nicely browned on the outside yet tender on the inside. Brown butter adds a nutty flavor and fresh rosemary lends an herbal note.
- 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
Position 1 rack in the middle and 1 rack in the lower third of an oven and preheat to 450°F.
Cut the smaller potatoes in half and cut the larger ones into quarters, making sure they are roughly the same size. Place the potatoes in a large bowl, drizzle with the olive oil, and season with salt and pepper. Toss to coat well.
Divide the potatoes between 2 baking sheets, spreading them out in a single layer. Transfer to the oven and roast until the potatoes are browned and tender, 35 to 40 minutes. Rotate the baking sheets from top to bottom and 180 degrees as needed to ensure even cooking.
Heat a sauté pan over medium-high heat. Add the butter and cook, swirling the pan occasionally, until the butter just begins to brown, 2 to 3 minutes. Immediately remove from the heat and pour into to a small bowl.
If necessary, use a spatula to loosen the potatoes from the baking sheets and transfer to a large bowl. Drizzle with 2 to 3 Tbs. of the brown butter and sprinkle with the rosemary. Toss to coat well and transfer to a serving bowl. Pass the remaining brown butter at the table. Serves 6 to 8.