Rosemary Fingerling Potato Treats

Are you ready to par-tay? The season is in full swing so here’s the next Nourish idea for a healthy holiday app that is a sure crowd pleaser. These adorable potato bites are prepped in a snap and save you from fussing with individual canapés (I’ll save that for next week!). Warning: these won’t last long on your buffet because they’re oh-so-good. I promise even the kids will love them.

Note: If you can’t find fingerling potatoes (they’re the small skinny ones) you can use small red potatoes, but the shape of the fingerlings makes for a beautiful presentation.


Rosemary Fingerling Potato Treats


serves 6



16 fingerling potatoes, washed and cut in half lengthwise

olive oil

2 tablespoons finely minced rosemary

coarse salt and fresh ground pepper to taste

1/2 cup light sour cream

skim milk

1/4 cup diced  jarred roasted red peppers



1. Preheat oven to 375 degrees.

2. Place potatoes in a large bowl. Add enough olive oil to lightly coat. Gently mix in rosemary and salt and pepper.

3. Place potatoes, cut side down, on a baking sheet at bake for 35-45 until cooked through.

4. Remove from oven and arrange potatoes on a plate or platter. Sprinkle with salt & pepper and scatter diced red pepper over potatoes. Serve with sour cream thinned with a little skim milk (mix the sour cream and milk in a bowl with a whisk and then transfer to your serving bowl) for dipping. (These can be served hot or at room temperature.)


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