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From Christian Vegetarian Association (CVA)

Roasted Rosemary Fingerling Potatoes

Hands-on: 15 Minutes
Total: 42 Minutes


1 tablespoon chopped fresh rosemary
2 tablespoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
3 shallots, thinly sliced
2 pounds fingerling potatoes, halved lengthwise (about 6 cups)
Cooking spray
2 teaspoons minced fresh chives


  1. Preheat oven to 425.
  2. Combine first 6 ingredients in a large bowl, tossing to coat.
  3. Arrange potato mixture on a foil-lined jelly-roll pan coated with cooking spray.
  4. Bake at 425 for 27 minutes or until potatoes are tender, turning after 15 minutes.
  5. Sprinkle evenly with chives.