Roasted Fingerlings with Preserved Lemon

Ingredients for Roasted Fingerlings with Preserved Lemon

• 900g fingerling potatoes, halved lengthwise

• 45ml olive oil

• 2 teaspoons chopped fresh rosemary

• Kosher salt, freshly ground pepper

• 45ml thinly sliced preserved lemon peel

How to make Roasted Fingerlings with Preserved Lemon

Preheat oven to 232°C. 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.

Haftungsausschluss

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.