Fingerling Potatoes with Rosemary Alfredo Sauce Recipe


fingerling potatoes with rosemary alfredo sauce

Fingerling Potatoes with Rosemary Alfredo Sauce Recipe

This is a simple recipe using some typical ingredients for this these elongated tubers. But I also use a surprise ingredient or two. This is a great side for almost any meat, especially pork and beef.

We served this recipe at a recent Mom’s Night Out event and everyone raved and talked about this dish. We ate every single potato until this big bowl was licked dry. Try your hand at this Fingerling Potatoes recipe mixed with creamy rosemary Alfredo Sauce.

Fingerling Potatoes with Rosemary Alfredo Sauce Recipe

Potatoes:

  • 5 pounds of fingerling potatoes washed free of dirt and patted dry.
  • Seasoning:
  • Kosher Salt
  • Cracked Black Pepper
  • Cinnamon
  • 1 large Sweet Onion
  • Olive Oil
  • Unsalted Sweet Cream Butter
  • Bertolli’s Alfredo Sauce With Mushrooms
  • ½ Cup of Heavy Whipping Cream

Directions for Fingerling Potatoes:

  1. Pre-heat oven at 350 degrees
  2. Slice one large sweet onion and place rings in a skillet with some olive oil to brown. Once browned reduce heat and caramelize.  Set aside.
  3. Place potatoes in a large roasting pan and drizzle with oil olive.
  4. Toss and shake up potatoes until they are evenly coated with oil.
  5. Sprinkle with Kosher salt, cracked black pepper to taste and about 3/4 tablespoon of cinnamon.
  6. Cut 3-4 pats of butter into the pan.
  7. Place in over and bake for about an hour or until potatoes are can be pierced easily with the tines of a fork.
  8. Pour in ½ cup of heavy whipping cream and one jar of Bertolli’s Alfredo sauce.
  9. Top with caramelized onions and cook for another 15-minutes. Remove from oven and serve hot.

Definitely try this recipe for Fingerling Potatoes and come back and let me know your thoughts! I hope you enjoy it as much as we did!

Fingerling Potatoes with Rosemary Alfredo Sauce Recipe

Fingerling Potatoes with Rosemary Alfredo Sauce Recipe

Ingredients

  • Potatoes:
  • 5 pounds of fingerling potatoes washed free of dirt and patted dry.
  • Seasoning:
  • Kosher Salt
  • Cracked Black Pepper
  • Cinnamon
  • 1 large Sweet Onion
  • Olive Oil
  • Unsalted Sweet Cream Butter
  • Bertolli’s Alfredo Sauce With Mushrooms
  • ½ Cup of Heavy Whipping Cream

Instructions

  • Directions for Fingerling Potatoes:
  • Pre-heat oven at 350 degrees
  • Slice one large sweet onion and place rings in a skillet with some olive oil to brown. Once browned reduce heat and caramelize. Set aside.
  • Place potatoes in a large roasting pan and drizzle with oil olive.
  • Toss and shake up potatoes until they are evenly coated with oil.
  • Sprinkle with Kosher salt, cracked black pepper to taste and about 3/4 tablespoon of cinnamon.
  • Cut 3-4 pats of butter into the pan.
  • Place in over and bake for about an hour or until potatoes are can be pierced easily with the tines of a fork.
  • Pour in ½ cup of heavy whipping cream and one jar of Bertolli’s Alfredo sauce.
  • Top with caramelized onions and cook for another 15-minutes. Remove from oven and serve hot.
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