Name: Roasted Fingerlings with Preserved Lemon
Cook time: 5 minutes
Total time: 35 minutes
Yield: 4 Servings
Ingredients: 2 pounds fingerling potatoes, halved lengthwise; 3 tablespoons olive oil; 2 teaspoons chopped fresh rosemary; Kosher salt and freshly ground black pepper; 3 tablespoons thinly sliced preserved lemon peel

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Preserved lemons add a wonderful salty-sweet hit to these simple potatoes, but if you don’t have them on hand, you can use regular lemons instead. Thinly slice the peel of one lemon, then toss with the potatoes before roasting.

Recipe notes