Roasted Fingerling Potatoes with Herbs and Garlic

3
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
4
Difficulty
Easy
Perfect with burgers, roast chicken or scrambled eggs. Use any combination of herbs you have on hand.

Ingredients

uncooked potato(es)

1 pound(s), fingerling, washed and dried

olive oil

2½ tsp, divided

sea salt

¼ tsp, or to taste

garlic clove(s)

2 medium clove(s), finely minced, or to taste

rosemary

1½ tsp, fresh, minced, or to taste

fresh sage

½ tsp, finely chopped, or to taste

fresh thyme

½ tsp, finely chopped, or to taste

black pepper

½ tsp, freshly ground, or to taste

Instructions

  1. Preheat oven to 500ºF; warm a baking pan inside oven while preparing potatoes.
  2. In a large bowl, toss potatoes with 1 1/2 tsp oil and sea salt until well-coated.
  3. Reduce oven to 425ºF; remove hot pan from oven. Spread potatoes onto pan; roast about 20 to 25 minutes.
  4. Meanwhile, combine remaining 1 tsp oil, garlic, herbs and pepper in same bowl you used for potatoes.
  5. After potatoes have been cooking for 20 to 25 minutes, remove pan from oven; carefully toss potatoes with herb mixture. Return pan to oven; roast until potatoes are crispy outside and soft inside, about 5 to 10 minutes more.
  6. Serving size: 1/4 of potatoes

Notes

If preferred, cook potatoes all the way through and remove them from oven; then toss with fresh herb mixture.

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