Lemony Salt Roasted Fingerling Potatoes

Name: Lemony Salt Roasted Fingerling Potatoes
Prep time: 15 min
Total time: 60 min
Yield: 8 Servings
Ingredients: 2 large sage leaves, chopped; 1 teaspoon chopped rosemary; 1 teaspoon thyme leaves; 1 teaspoon finely grated lemon zest; 1 Tablespoon kosher salt; 4 pounds fingerling potatoes, halved lengthwise; 2 Tablespoons extra-virgin olive oil; 2 Tablespoons unsalted butter, melted; Freshly ground pepper

By Leslie Blythe Potatoes, Side dish, Vegetarian Roasting

February 5, 2015

Fingerling potatoes are small, finger-shaped, which are a type of heritage potatoes, naturally grow small and narrow. They are great because it you cut them in half they don't take long to roast.

Prep: 15 mins
Cook: 45 mins
Yields: 8 Servings

Ingredients

2 large sage leaves, chopped

1 teaspoon chopped rosemary

1 teaspoon thyme leaves

1 teaspoon finely grated lemon zest

1 Tablespoon kosher salt

4 pounds fingerling potatoes, halved lengthwise

2 Tablespoons extra-virgin olive oil

2 Tablespoons unsalted butter, melted

Freshly ground pepper

Directions

1Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.

2In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

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