This potato dish has become a standard in our house. They are easy to fix, and if time is short you can zap them in the microwave rather than roast them in the oven. Although if you choose that route, you’ll miss the heavenly aroma of rosemary wafting through and beyond your kitchen.
Serves 4 Prep time: 10 minutes Roasting time: about 30 minutes
Ingredients 1 1/2 pounds gold or fingerling potatoes, scrubbed 2 teaspoons coarse sea salt 2 garlic cloves, crushed 1/4 teaspoon finely chopped fresh thyme 1 tablespoon fresh rosemary, finely chopped 1 tablespoon extra-virgin olive oil
Instructions 1. Preheat oven to 400 degrees. 2. Slice any larger potatoes in half lengthwise, leaving the smaller ones whole. 3. In a medium bowl, toss the potatoes with the olive oil. 4. Add the salt and herbs and toss again. 5. Spread the potatoes in a single layer on a rimmed, oiled baking sheet and roast for about 30 minutes until they are crispy on the outside and tender on the inside when pierced with a fork. 6. Transfer to a serving dish and serve hot or warm.
I hope you enjoy my recipes. Let me know if you’ve tried any of them and how they turned out. Feel free to share your favorite holiday recipes in your comments. Good cooking to you!
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