Roasted Fingerling Potatoes w/ Rosemary + Katsuobushi Salt

This one is as easy as it gets, with one small twist. Fingerling potatoes are a gift from the heavens for a cook. They are small enough to roast whole, skin on in a very short amount of time, and have a distinct savory/sweet balance that makes them a perfect side for a wide range of dishes.

The Rosemary + Katsuobushi Salt finish was inspired by a couple of great chefs: Michael White and Ivan Orkin. White uses rosemary salt to season his epic Florentine-style steaks, and Orkin features a katsuobushi salt in his chicken-based ramen broth.

The combination is easiest to make with a good mortar and pestle, grinding a course salt with fresh rosemary and a handful of katsuobushi flakes for about 15 seconds.

(serves 2-4)


  • 1 LB small fingerling potatoes  (cut larger ones in half)
  • 2 sprigs fresh rosemary
  • 1 TBSP coarse sea salt
  • 1 TBSP Katsuobushi
  • 2 TBSP Olive oil
  • 1 TBSP Sliced scallions



  1. Finely chop rosemary, and combine with salt and katsuobushi in a mortar and pestle. Grind for 15-30 seconds to form a well-integrated mixture. Feel free to make a larger batch, as it will keep well for other uses for quite a while.
  2. Heat oven to 450 F. Toss potatoes with some olive oil and place on a rimmed baking sheet at middle height in the oven. Cook for 20-25 minutes, shaking occasionally.
  3. Move potatoes to a bowl and toss with the rosemary-katsuobushi salt, adding a little more olive oil if needed. Transfer to serving bowl and finish with scallions.

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