Crispy Herby Roasted Fingerling Potatoes
Ingredients
For the parboil
-
3
pounds
fingerling potatoes or other small potatoes
-
½
cup
kosher salt
-
several
sprigs
rosemary and thyme
For roasting
-
¼
cup
extra-virgin olive oil
-
3
teaspoons
Diamond Crystal kosher salt (or half as much Morton or fine sea salt)
-
2
tablespoons
minced rosemary or a mix of rosemary and thyme
-
¼
cup
finely chopped chives or a mix of chives and dill
Instructions
- Place fingerling potatoes in a pot with salt and herbs, cover with water, bring to a boil, then turn off heat and let cool in the water for about an hour.
- Preheat the oven to 550ºF convection roast (or hottest setting). Drain the potatoes and slice them on the bias into ½-inch pieces.
- Transfer the potatoes to a sheet pan, sprinkle with salt, pour olive oil over them, and toss to coat evenly.
- Roast in the oven for 15 to 20 minutes, rotating halfway through for even browning.
- Remove from the oven, chop the herbs, and toss them with the potatoes before transferring to a serving platter.
Nutrition Facts (estimated)
Servings
6 to 8
Calories
250
Total fat
12g
Total carbohydrates
36g
Total protein
4g
Sodium
800mg
Cholesterol
0mg
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