Rosemary Roasted Gold Potatoes

​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. However, 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 1½ pounds gold or fingerling potatoes, scrubbed 2 teaspoons coarse sea salt 2 garlic cloves, crushed ¼ teaspoon finely chopped fresh thyme 1 tablespoon fresh rosemary, finely chopped  1 tablespoon extra-virgin olive oil

Instructions 1. Preheat oven to 400°. 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 this dish. Let me know if you’ve tried it and how it turned out. ​ Good cooking to you,

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