Roasted Fingerlings with Preserved Lemon
['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']
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.
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