A tasty alternative to red or white potatoes, this side will dress up your dinner table for the better.
118 per serving
- 1 pounds fingerling potatoes
- 1 bunch fresh thyme, can use rosemary or sage
- 2 tablespoons extra virgin olive oil
- kosher salt, to taste
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.
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.
Sprinkle generously with the Kosher salt and toss again to distribute the salt evenly.
Finally, add the fresh herbs and toss once again. The fingerlings should now be fully coated with the oil-salt-herb mixture.
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.