Herb Roasted Fingerling Potatoes

Crispy tender potatoes

My friend Judy Wadsworth made these potatoes for a dinner party at the river. The aroma permeated the air inside and outside. Garlic and herbs are always an appetizing enticement for dinner. Judy served these little jewels with a pork tenderloin. I am recommending with beef tenderloin as well. Delicious!

Ingredients & Preparation

You will need
2 lbs bag of fingerling potatoes 3 Tbsp grape seed oil 1 clove garlic, minced 1/2 tsp pepper 1 tsp Kosher sea salt 1 tbsp fresh rosemary, crushed or snipped 1/2 tsp fresh thyme leaves Serves:  4 Preparation Time:  10 Minutes Cooking Time:  30 Minutes Oven Temperature:  425

Step 1: Prepare potatoes

Wash potatoes and pat dry. Place in a large bowl. Combine the olive oil and garlic and allow flavors to mingle for an hour or so. Pour garlic oil over potatoes and toss to coat.

Place the potatoes on a shallow baking pan and place in preheated oven. Roast for 15 minutes. Remove from oven and sprinkle with herbs. Return to oven for another 15 minutes or until potatoes are tender inside and crispy outside. Adjust seasonings. Garnish with fresh rosemary sprig.