Photo: Lars Blankers
Roasted Fingerling Potatoes with Brown Butter and Rosemary
5 ingredients
openrecipes
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.
Estimated Nutrition (whole recipe, rough)
392
Calories
5g
Protein
25g
Fat
39g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes