Serves 6
Start to finish: 35 minutes (25 minutes hands off)
2 pounds fingerling potatoes
2 tablespoons olive oil
1 teaspoon finely minced garlic
2 teaspoons minced fresh rosemary
1 tablespoon minced thyme leaves
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Preheat the oven to 400 F. Line a rimmed baking sheet with aluminum foil, and lightly spray with nonstick spray (or lightly oil the foil).
Cut the fingerling potatoes in half lengthwise, and place them on the prepared baking sheet. Drizzle with the oil, and sprinkle the garlic, rosemary, thyme, salt and pepper over them. Toss to thoroughly combine, and spread out on the baking sheet so the potatoes are in a single layer.
Roast for about 25 minutes, until the potatoes are tender and lightly browned. Serve hot or warm.
Nutrition information per serving: 160 calories; 41 calories from fat; 5 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 249 mg sodium; 27 g carbohydrate; 4 g fiber; 1 g sugar; 3 g protein.
Katie Workman, Associated Press
