Ingredients

• 2 pounds fingerling potatoes, halved lengthwise
• 3 tablespoons olive oil
• 2 teaspoons chopped fresh rosemary
• Kosher salt, freshly ground pepper
• 3 tablespoons thinly sliced preserved lemon peel

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Instructions

1. Preheat oven to 450°F. 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.