An easy and delicious way to prepare these tiny, buttery potatoes!
1 pound fingerling potatoes
1-2 tablespoons olive oil
1-2 tablespoons of finely chopped fresh sage, rosemary or sage
Sea salt and fresh ground pepper
1. Preheat the oven to 425°.
2. Pull leaves of the stems of your chosen herb. (If using sage, give the leaves a quick chop.)
3. Wash and pat dry potatoes. Place in a mixing bowl and drizzle with olive oil, the toss to fully coat. Sprinkle generously with sea salt. Roast the potatoes, shaking the pan occasionally, until they are tender and browned, approximately 35 to 45 minutes or until tender.
4. Leave whole or cut in half. Sprinkle fresh herbs over the potatoes and toss to coat.