Roasted Fingerling Potatoes with Mixed Herbs
For creamy, tender roasted fingerlings, we tossed the potatoes with oil and arranged them in a 13 by 9-inch metal baking pan, where they fit snugly in a single layer. Covering the pan with foil to start helped the potatoes steam instead of drying out in the hot oven. Removing the foil and letting the potatoes finish roasting uncovered allowed them to brown for more flavor. Shaking the pan halfway through roasting ensured that the browning was even. Chopping the thyme and sage with salt and then tossing the hot potatoes with the mixture helped us disperse all three ingredients more evenly over the potatoes.
2 pounds fingerling potatoes, unpeeled
3 tablespoons vegetable oil
2 teaspoons chopped fresh thyme
2 teaspoons chopped fresh sage
½ teaspoon table salt
BEFORE YOU BEGIN
If using a glass or ceramic baking dish, increase the roasting time in step 1 by 5 minutes. This recipe can easily be doubled; roast the potatoes in two 13 by 9-inch baking pans on the same oven rack.
INSTRUCTIONS
1. Adjust oven rack to middle position and heat oven to 450 degrees. In 13 by 9-inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminum foil. Transfer pan to oven and roast for 15 minutes.
2. Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.
3. While potatoes roast, chop thyme, sage, and salt until finely minced and well combined. Transfer potatoes and any oil to bowl and toss with herb mixture until evenly coated. Transfer potatoes to platter. Let cool for 5 minutes before serving.
Per Serving (Serves 4)
Calories 272; Fat 11 g; Saturated 1 g; Trans 0 g; Monounsaturated 8 g; Polyunsaturated 2 g; Cholesterol 0 mg; Sodium 304 mg; Carbs 41 g; Fiber 6 g; Sugars 2 g; Protein 5 g