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- 1 ½ lbs. fingerling potatoes
- 1/2 cup extra virgin olive oil
- 10-12 peeled cloves of fresh garlic
- Ground salt and pepper
- 1/2 cup chopped fresh herbs (try Genovese basil, lemon thyme, oregano, and mint; or fresh rosemary, thyme, and sage)
Preheat oven to 350ºF. Rinse potatoes in cold water and cut in half lengthwise. Place potatoes, olive oil, garlic, salt and pepper, and 1/4 cup of the herbs in a roasting pan and toss well. Roast in a single layer about 20 to 25 minutes until crisp on the outside and soft on the inside. To crisp the potatoes, you can place them under the broiler for a minute or two, watching them carefully and turning once. Sprinkle with remaining 1/4 cup herbs and additional salt if desired. Serve hot. Chef’s Note: One of the best things about spring is the emergence of our herb gardens. I like to start with plants rather than seeds, so I can begin to clip and use them immediately. This recipe takes advantage of whatever herbs are growing in your garden.