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Herb Roasted Fingerling Potatoes - KOAM TV 7

Herb Roasted Fingerling Potatoes

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.

Ingredients

  • 1 pound fingerling potatoes
  • Extra Virgin Olive oil
  • 1 bundle fresh herbs such as rosemary, thyme or sage
  • Coarse salt, to taste

Directions

  • 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.
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