- 2 lbs Fingerling Potatoes, washed, and cut in half
- 2 Sprigs fresh rosemary, leaves chopped
- 3 Sprigs fresh thyme, leaves chopped
- 4 cloves garlic, peeled and finely chopped
- ¼ Cup olive oil
- 2 tsp Salt
- 2 tsp Pepper
-Preheat oven to 500 degrees, and place a baking sheet in the oven to heat as well.
-In a large bowl, add all of the ingredients and toss thoroughly to coat the potatoes.
-pour the entire bowl onto the cookie sheet, reduce heat to 425 and roast. After 10 minutes, give the baking sheet a little shake just to make sure the potatoes aren’t sticking and continue roasting until crispy outside and tender on the inside; about 20 minutes, total.