Roasted fingerling potatoes with seasoned salt
Instructions:
A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole. 2 teaspoons coarse salt 1 / 4 teaspoon freshly ground pepper 1 / 4 teaspoon finely chopped fresh thyme 1 / 4 teaspoon finely chopped fresh rosemary 1 1 / 2 pounds fingerling potatoes, scrubbed 1 tablespoon extra-virgin olive oil
- Preheat the oven to 400ï€ F. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine the salt, pepper, thyme, and rosemary in a small bowl.
- Toss the potatoes in a medium bowl with the olive oil. Sprinkle generously with the seasoned salt mixture, and arrange the potatoes in a single layer in the preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from the oven, and serve hot with additional seasoned salt on the side.