Roasted Fingerling Potatoes with Herbs and Garlic

Ingredients

• 1 pound(s) uncooked potato(es), fingerling, washed and dried
• 2 1/2 tsp olive oil, divided
• 1/4 tsp sea salt, or to taste
• 2 clove(s) (medium) garlic clove(s), finely minced, or to taste
• 1 1/2 tsp rosemary, fresh, minced, or to taste
• 1/2 tsp fresh sage, finely chopped, or to taste
• 1/2 tsp fresh thyme, finely chopped, or to taste
• 1/2 tsp black pepper, freshly ground, or to taste

Instructions

1. Preheat oven to 500° F; warm a baking pan inside oven while preparing potatoes.
2. In a large bowl, toss potatoes with 1 1/2 teaspoons oil and sea salt until well-coated.
3. Reduce oven to 425° F; remove hot pan from oven. Spread potatoes onto pan; roast about 20 to 25 minutes.
4. Meanwhile, combine garlic, herbs and pepper in same bowl you used for potatoes.
5. After potatoes have been cooking for 20 to 25 minutes, remove pan from oven; carefully toss potatoes with herb mixture. Return pan to oven; roast until potatoes are crispy outside and soft inside, about 5 to 10 minutes more.

Notes

Yields 1/4 of potatoes per serving.

If preferred, cook potatoes all the way through and remove them from oven; then toss with fresh herb mixture.