Adapted from Seriously Simple Parties by Diane Rossen Worthington
Roasted potatoes are amazing. They go with practically anything and can be made for any occasion. Roasting keeps more of the nutritious qualities of the vegetable than does boiling and has a more interesting taste than just steaming.
- 3 pounds red, yellow and purple fingerling potatoes
- 3 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
- 2 teaspoons coarsely chopped fresh thyme or ½ teaspoon dried thyme
- 2 teaspoons coarsely chopped fresh rosemary or ½ teaspoon dried rosemary
- Preheat the oven to 425F (220C).
- Combine the potatoes, olive oil, salt, pepper, thyme and rosemary in a roasting pan. Roll the potatoes around with a large spoon or shake the pan from side to side until all the potatoes are well coated with oil and herbs.
- Roast the potatoes for 20 minutes in the preheated oven. Shake the potatoes so they are browning evenly.
- Roast for another 15 minutes until the potatoes are brown and crusty. Serve immediately.
Comments: This is a really easy side dish to make. Though the roasting itself takes quite some time, the preparation doesn’t. You can prepare the potatoes, put them in the oven and start working on the main course. I made these to go with Broiled Tilapia Parmesan for my parents and Chipotle Harvest Chili for me. If you can’t find fingerling potatoes, cut larger ones into 1½-inch pieces. Though the recipe says it serves 6 to 8 people, I made half the recipe and had about 5 servings of potatoes; I guess it depends on how large your portions are. Now get roasting!