Roasted Fingerling Potatoes With Seasoned Salt |
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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole. From Martha Stewart. Ingredients:
2 teaspoons coarse salt |
1/4 teaspoon fresh ground pepper |
1/4 teaspoon finely chopped thyme |
1/4 teaspoon finely chopped rosemary |
1 1/2 lbs fingerling potatoes, scrubbed |
1 tablespoon extra virgin olive oil |
Directions:
1. Preheat oven to 400°F.
2. Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
3. Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
4. Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
5. Remove from oven, and serve hot with additional seasoned salt on the side.
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