Today’s recipe is brought to you by my out of control dill and rosemary plants. They need clipping, badly, so I plan to use the herbs in a tasty way. Fingerling potatoes are one of my favorite side dishes, and they have a higher fiber to starch content than most other types. This recipe can be made with any combination of fresh herbs you have on hand, but rosemary really makes this dish smell great.
1 pound uncooked fingerling potatoes, washed and dried
2 1/2 teaspoons olive oil, divided
1/4 teaspoon sea salt (or to taste)
2 cloves of garlic, finely minced (or to taste)
Herbs: 1 1/2 teaspoons fresh minced rosemary, 1/2 teaspoon finely chopped dill, 1/2 teaspoon finely chopped basil (thyme, sage, or other savory herbs also work well)
1/2 teaspoon fresh ground black pepper (or to taste)
Preheat oven to 500 degrees F; warm your baking pan in oven while preparing potatoes.
In a large bowl, toss potatoes with 1 1/2 teaspoons olive oil and sea salt until well coated.
Reduce oven temperature to 425 degrees F, carefully remove hot pan from the oven. Spread potatoes onto the pan; roast for 20 to 25 minutes.
While potatoes are roasting, combine 1 teaspoon olive oil, garlic, herbs and pepper in the bowl you used to toss the potatoes. After the potatoes have roasted for 20-25 minutes, remove from the oven and carefully toss with herb mixture.
Return the potatoes to the roasting pan; roast until they are crispy outside and soft inside, about 5 to 10 more minutes.
You don’t want the herbs to burn, so be sure to only add them toward the end of the cooking time, or just toss once the potatoes are fully roasted.
This serves about 4 people at 1/4 cup of potatoes per serving, approximately 100 calories per serving.