Roasted Fingerlings with Preserved Lemon
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026
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These roasted potatoes with preserved lemon offer a sophisticated twist on a classic side dish. By using fingerling potatoes, you achieve a delightful contrast between the crisp, golden skins and the buttery, tender centres. The addition of fresh rosemary during the roasting process infuses the olive oil with an earthy aroma that perfectly complements the natural sweetness of the spuds.
This vibrant vegan dish is elevated by the inclusion of preserved lemon peel, which adds a unique salty-citrus punch and a touch of Mediterranean flair. It is a fantastic accompaniment to grilled vegetables or as part of a Sunday roasting spread. Quick to prepare and naturally gluten-free, it is an effortless way to bring bright, zesty flavours to your dinner table.
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Ingredients for Roasted Fingerlings with Preserved Lemon
900g fingerling potatoes, halved lengthwise
45ml olive oil
2 teaspoons chopped fresh rosemary
Kosher salt, freshly ground pepper
45ml thinly sliced preserved lemon peel
How to make Roasted Fingerlings with Preserved Lemon
Preheat oven to 232°C. Toss potatoes, 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.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
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16 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors
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