Roasted Fingerling Potatoes
Prep time: 
Cook time: 
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  • 1 pound mixed fingerling potatoes, washed and large potatoes halved
  • 2 sprigs fresh rosemary
  • 10 sage leaves
  • 3 sprigs of thyme
  • 4 cloves of garlic, unpeeled
  • 3 tablespoons olive oil
  • Generous pinch of kosher salt and freshly cracked pepper to taste
  1. Preheat oven to 500°F and place a baking sheet inside to preheat.
  2. Add the potatoes, rosemary, sage, thyme, and garlic to a medium bowl. Drizzle with olive oil, and season with salt and pepper. Carefully remove the sheet pan from the oven, lightly coat with olive oil, and pour potatoes onto pan. Be careful they will sizzle and pop when they hit the hot pan. Place the pan in the oven and reduce the heat to 425°F. Roast for 20 minutes, or until crispy on outside and tender on inside.
There is no need to strip the rosemary and thyme from their stems before roasting. Just remove the woody stems after the potatoes come out of the oven.

Gently push the cloves of roasted garlic from the skin after roasting.
Recipe by Potluck at Oh My Veggies at