Rosemary Romano Fingerling Potatoes


  • 3 Cloves Garlic; minced
  • 2 Shallots; chopped
  • 1lb Fingerling Potatoes
  • 2 tbls Olive Oil
  • 1 Sprig of Rosemary, destemmed and finely minced
  • 1/2 cup Romano Cheese; finely shredded
  • 2-3 Generous Pinches of Kosher Salt


  • Preheat Oven to 400°
  • Cut any large Fingerling potatoes in to smaller pieces
  • Toss Potatoes with the Garlic, Shallots, Rosemary, Olive Oil and Kosher Salt until coated.
  • In a baking pan, roast potatoes uncovered for 20-30 minutes, or until tender.
  • While Warm, Sprinkle with shredded Romano Cheese
  • Return to oven to melt cheese, if desired.

Roasted Romano Fingerling Potatoes

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