Roasted fingerlings with garlic and herbs
1 pound(s), fingerling variety, scrubbed and halved lengthwise
2 medium clove(s), minced
1 tsp, chopped or 1/4 tsp dried
1 Tbsp, chopped flat-leaf
1 Tbsp, chopped fresh
- Preheat oven to 375°F. Spray small roasting pan with nonstick spray.
- Combine potatoes, oil, garlic, oregano, salt, and pepper in prepared pan; toss until coated evenly. Roast, stirring occasionally, until potatoes are browned on outside and tender on inside, 35–40 minutes. Spoon into serving bowl and sprinkle with parsley and chives.
- Per serving: 3/4 cup