Roasted Fingerlings with Preserved Lemon

(adapted from Bon Appetit)


  • 2 lbs. fingerling potatoes halved lengthwise
  • 3 Tbsp. olive oil
  • 2 tsp. chopped fresh rosemary I would use 2-3 tablespoons
  • Kosher salt freshly ground pepper
  • 3 Tbsp. thinly sliced preserved lemon peel I used more lemon peel
  • handful of cipollini onions this was my addition, leave whole


  1. Preheat oven to 450°. Toss potatoes, onions, 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 or add in the lemon the last 5-6 minutes. ( I added the lemon for the last 6-7 minutes of cooking time.)

Recipe Notes

*Notes from BA was to replace half the potatoes with pieces of chopped carrots and toss  with melted butter and Aleppo pepper. Another way was to sprinkle fresh or dried oregano over potatoes before roasting and them top with feta to serve. These sound interesting to me also. And, a fourth way they suggested (I'm not crazy for curry) was to season potatoes with curry powder before roasting and sprinkle with coarsely chopped cashews and cilantro to serve.