Herb Roasted Fingerling Potatoes
Fingerling potatoes have a creamy, almost sweet flavor that goes well with meat, poultry, and fish. They're a nice alternative to white or red potatoes.
- Serves: 4 persons
- 1bundle of fresh herbs (such as rosemary, thyme, or sage)
- 1pound fingerling potatoes
- 2tablespoon extra-virgin olive oil
- Kosher salt , to taste
Step 1Gather the ingredients.
Step 2Preheat your oven to 425 F
Step 3Pluck the little leaves off of the stems of your fresh herbs until you have about a tablespoon of them. If you're using rosemary, make sure the leaves don't have any of the woody stem attached. If you're using sage , give the leaves a quick chop so that they're not too big.
Step 4Wash and pat dry the potatoes.
Step 5Slice them into your preferred shape or leave them whole.
Step 6Place the taters in a mixing bowl, drizzle them with the olive oil, then toss them so they're fully coated with the oil.
Step 7Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly. Don't be afraid of using too much salt. Potatoes and salt are made for each other.
Step 8Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.
Step 9Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes, usually about 20 to 25 minutes.
Step 10Flip the potatoes every 10 minutes or so, to make sure the tops don't burn.
Step 11Garnish with a sprig of your fresh herb.
Step 12Serve and enjoy!