Herb Roasted Fingerling Potatoes
By: Gina Marie Barone
Published: Friday, February 12, 2010 - 5:47pm

Ingredients




Fingerling Potatoes, scrubbed and sliced  half- lengthwise-Quantity up 2 U! (I usually estimate 3-6 per person, size matters here)
1/8 cup Olive Oil
Fresh Rosemary, 1 sprig
Fresh Thyme, two sprigs- plus a sprinkle of fresh leaves
Shallot, 1 large quartered & peeled, root intact
Garlic, 4-6 whole cloves, separated with skin intact
Kosher Salt, to taste
Pepper, freshly cracked- to taste

Preparation

1 Preheat oven to 400 2 Prepare Potatoes 3 Toss potatoes with olive oil, fresh herbs, shallot, garlic, salt & pepper. 4 Add potato mixture to a roasting pan or casserole dish 5 Cover with aluminim foil 6 Bake in 400 degree oven for 25 minutes. 7 Check potatoes, stir & remove foil 8 Roast potatoes until browned and tender, adjust timing if needed 9 Remove herb stems and serve

About


I love to serve these tators with Lamb or Steak. Any leftovers make excellent home fries for breakfast the next morning! Just chop up into smaller pieces and include any leftover roasted shallot or garlic. Heat up on the stove medium heat in a saute pan. Toss in some chopped green onions or parsely. Cook up your favorite eggs and voila!  Breakfast.