Oven Roasted Herbed Fingerling Potatoes

I love potatoes. Baked, mashed, fried, you name it, I'll eat it. But by far, my primo go-to-method for my favorite side is to simply roast them. It's quick, hands-off, and results in perfectly crispy morsels of starchy gold.

The Ingredients

Fingerling Potatoes. Tonight I used mixed because, frankly, that's what looked delicious at Wegman's. Any fingerlings (or even red potatoes) will work

Olive oil 

Salt

Pepper

Rosemary, marjoram, thyme, sage (or good ol' Italian seasoning--or mix it up and try herbs d'Provence)

That's it. Really. 

The Method

Preheat your oven to 450 degrees. Next cut up your potatoes to uniform size. I like my end result crispy so I quarter mine. The larger the pieces, the longer they will take to cook. Once cut I throw them in a bowl and toss them with the olive oil, salt, pepper and seasonings. Be generous with your seasonings--you want flavor here.

Next, spray a sheet pan with non-stick spray and lay your potatoes out on a thin layer. Pop it in the middle rack of your oven and roast for 20-25 minutes, flipping the potatoes halfway through to prevent sticking. 

And that's it! Really one of the easiest sides to make and so satisfying. The perfect side for a nice steak, pork chop or chicken.