Fingerling potatoes have a creamy, almost sweet flavor that makes them a nice alternative to white or red potatoes. Their unusual elongated shape, which slightly resembles fingers, will give your plate a different look.
- 1 pound fingerling potatoes
- Extra Virgin Olive oil
- 1 bundle fresh herbs such as rosemary, thyme or sage
- Coarse salt, to taste
- Preheat oven to 425°F
- 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 coarse salt and toss again to distribute the salt evenly. Don't be afraid of using too much salt — potatoes and salt are made for each other. Think French fries!
- 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.