Bacon Roasted Fingerling Potatoes with Herbs

For this recipe of Bacon Roasted Fingerling Potatoes with Herbs I used the multi-colored fingerling potatoes (red, yellow, and purple) that can be purchased in small bags in the produce department.

If you can't find them, or if you want to use the regular all-yellow fingerling potatoes, go for it. I honestly don't notice any difference in taste between the purple potatoes and the yellow ones. To me, they're just something fun and different that will add a little extra pop of color to your side dish.

 ROASTED FINGERLING POTATOES WITH LEMON, PARMESAN, ROSEMARY AND BACON    {PRINT THIS RECIPE}

2 pounds fingerling potatoes, cut half and/or quarters
1½  tablespoons olive oil
¼ pound bacon, partially cooked and cut into ½"pieces
1½ tablespoons freshly grated lemon zest
½ cup freshly grated Parmesan Cheese
2 tablespoons freshly chopped rosemary (plus a few sprigs for garnish)
1 teaspoon salt
½ teaspoon black pepper

-Preheat the oven to 375 degrees.

-Place all the ingredients (except the rosemary sprigs for garnish) in a large bowl. Toss to coat the potatoes evenly with the oil. Spread the potatoes evenly out onto a baking sheet.

-Roast in a preheated oven for 30 minutes or until the potatoes are fork-tender, and the partially cooked bacon is crispy. Garnish with fresh rosemary sprigs and serve.

Violà!