Roasted Fingerling & Baby Potatoes
Simply prepared, these savory potatoes are addictively delicious.
Split baby &/or fingerling potatoes in half lengthwise and place in large mixing bowl.
Drizzle with olive oil, sprinkle with kosher salt and pepper.
Scatter in your favorite aromatic herbs like thyme, rosemary and oregano.
Toss in bowl until well coated with oil and seasonings.
Arrange potatoes on foil covered baking sheet in single layer.
Roast on a rack in the top half of the oven, watching carefully to avoid scorching. Turn once if necessary. Roast until lightly crisped and potatoes are brown and cooked through.
Drizzle with more EVOO, scatter chive blossms (optional) and serve hot.
