| Level: | Easy |
| Total: | 55 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- 1 1/2 pounds fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 2 teaspoons chopped fresh rosemary
- 2 teaspoons chopped fresh sage
- 1 teaspoon chopped fresh thyme
- Kosher salt and freshly ground black pepper
Instructions
- Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
- Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 230 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 5 g |
| Sugar | 1 g |
| Protein | 4 g |
| Cholesterol | 0 mg |
| Sodium | 430 mg |
Reviews
Absolutely fool-proof recipe. Perfectly roasted potatoes — slightly crisp on the outside, creamy on the inside. I like to let them sit while I prep other food so they can marinate in the oil, salt, pepper, and herbs. Will be making this again and again.
Fabulous!!