Recipe adapted from this recipe by Tyler Florence
~from Savoring Time in the Kitchen
Serves 4
4 cups fingerling potatoes, scrubbed (try to choose potatoes of a similar size, cut large ones in half, if necessary)
2 sprigs fresh rosemary, leaves removed and chopped coarsely
5-6 leaves of fresh sage, cut into thin strips
5-6 sprigs of fresh thyme, leaves removed
6 cloves garlic, chopped coarsely or sliced thin
3 tablespoons extra-virgin olive oil, plus for sheet pan
Salt and pepper
Preheat oven to 500 degrees F and place a baking sheet with sides inside to heat.
Place potatoes, rosemary, sage, thyme, and garlic in a medium-sized bowl. Drizzle with about 1 tablespoon or so of olive oil, and season with salt and pepper. Toss with your hands to coat the potatoes with oil. Remove the hot baking pan from oven, lightly coat with olive oil, and pour potatoes onto pan. Place potatoes in oven and reduce heat to 425 degrees F. Roast for 20 minutes, or until crispy on outside and tender on inside. This may take a little longer depending on the size of your potatoes.