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Name: Roasted Fingerling Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 2 pounds fingerling potatoes unpeeled; 3 tablespoons Vegetable oil; 2 tablespoons Fresh Thyme chopped; 2 tablespoons Fresh sage chopped; 1/2 teaspoon Salt

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INGREDIENTS

2 pounds fingerling potatoes ; unpeeled
3 tablespoons Vegetable oil
2 tablespoons Fresh Thyme ; chopped
2 tablespoons Fresh sage ; chopped
1/2 teaspoon Salt

INSTRUCTIONS

1. Adjust oven rack to middle position and preheat oven to 450 degrees.

2. In 13 by 9 inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer. Cover pan tightly with aluminium foil. Transfer pan to oven and roast for 15 minutes.

3. Carefully remove foil (steam will escape). Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

4. While potatoes roast, chop thyme, sage, and salt until finely minced and well combined. Transfer potatoes and any oil to bowl and toss with herb mixture until easily coated. Transfer potatoes to platter. Let cool for 5 minutes before serving.

ALTERNATIVE VERSION:

Substitute 2 tablespoons chopped fresh parsley, 2 teaspoons grated lemon zest, and 1 minced garlic clove for thyme and sage.

Or... omit thyme and sage. Once cooked potatoes have been transferred to bowl in step 4, toss with 2 tablespoons grated Pecorino Romano, 2 teaspoons pepper, and salt. Sprinkle potatoes with another 2 tablespoons grated Pecorino before serving.

NOTES

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Roasted Fingerling Potatoes

2 pounds fingerling potatoes unpeeled
3 tablespoons Vegetable oil
2 tablespoons Fresh Thyme chopped
2 tablespoons Fresh sage chopped
1/2 teaspoon Salt

1.  Adjust oven rack to middle position and preheat oven to 450 degrees.

2.  In 13 by 9 inch baking pan, toss potatoes with oil until evenly coated.  Arrange potatoes in even layer.  Cover pan tightly with aluminium foil.  Transfer pan to oven and roast for 15 minutes.

3.  Carefully remove foil (steam will escape).  Shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

4.  While potatoes roast, chop thyme, sage, and salt until finely minced and well combined.  Transfer potatoes and any oil to bowl and toss with herb mixture until easily coated.  Transfer potatoes to platter.  Let cool for 5 minutes before serving.

ALTERNATIVE VERSION:

Substitute 2 tablespoons chopped fresh parsley, 2 teaspoons grated lemon zest, and 1 minced garlic clove for thyme and sage.

Or...  omit thyme and sage.  Once cooked potatoes have been transferred to bowl in step 4, toss with 2 tablespoons grated Pecorino Romano, 2 teaspoons pepper, and salt.  Sprinkle potatoes with another 2 tablespoons grated Pecorino before serving.

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Nutrition

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Serving Size: 1 Serving (236g)
Recipe Makes: 4 Servings

Calories: 246
Calories from Fat: 72 (29%)

Amt Per Serving		% DV

	Total Fat 8g	11 %
	Saturated Fat 0.7g	4 %
	Monounsaturated Fat 4.9g
	Polyunsanturated Fat 2.3g
Cholesterol 0mg		0 %
Sodium 13.8mg		0 %
Potassium 969.8mg		26 %
Total Carbohydrate 40.4g		12 %
	Dietary Fiber 5.5g	22 %
	Sugars, other 34.9g
Protein 4.7g		7 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 246

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