Roasted Fingerlings

• 1 1/2 pounds fingerlings, halved lengthwise
• 3 cloves garlic, minced
• 2 tablespoons finely chopped rosemary leaves
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground black pepper

1. Preheat the oven to 375 degrees F.
2. In a large bowl, toss the potatoes with the garlic, rosemary and oil.
3. Season, to taste, with salt and pepper.
4. Spread the potatoes out in an even layer on a baking sheet.
5. Roast until golden and cooked through, turning occasionally, about 35 to 40 minutes.
6. Transfer to a serving bowl and serve.

fingerlings, garlic, rosemary leaves, extravirgin olive oil, kosher salt

Taken from www.foodnetwork.com/recipes/sunny-anderson/roasted-fingerlings-recipe.html (may not work)