Herbed Fingerling Potatoes
A tasty alternative to red or white potatoes, this side will dress up your dinner table for the better.
preparation
preparation time
0 mins
cook time
0
servings
5
calories
118
ingredients
1 pounds fingerling potatoes
1 bunch fresh thyme can use rosemary or sage
2 tablespoons extra virgin olive oil
directions
Step 1
Preheat oven to 425F. Pluck 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 2
Wash and pat dry the potatoes and place them in a mixing bowl. Drizzle them with the olive oil, then toss them so they're fully coated with the oil.
Step 3
Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly.
Step 4
Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.
Step 5
Transfer the potatoes to a roasting pan and roast until a knife slides easily into one of the largest potatoes - 20 to 25 minutes - flipping them every 10 minutes or so to ensure the tops don't burn. Garnish with a sprig of your fresh herb and serve.
Kenmore
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