Herbed fingerling potatoes

What do you do when you are given over 5 pounds of potatoes fresh from the farmer's market? You search the internet for creative ways to use them. I found a recipe by Melissa Rubel Jackson on the Food & Wine website that called for fingerling potatoes and fresh herbs, another item I have in abundance. My adaptation of her recipe has quickly become our favorite way of preparing potatoes.

  
    Recipe serves
    Active time
    Total time
  
    3 - 4 people
    10m
    35m

  
    Special equipment needed
  
    Baking sheet

  
    Ingredients
  
    1 pound fingerling potatoes, halved lengthwise
  
    1 tablespoon olive oil
  
    1/2 teaspoon salt
  
    1/4 teaspoon pepper
  
    1 tablespoon fresh rosemary, finely chopped
  
    1 tablespoon fresh thyme, finely chopped
  
    1 tablespoon fresh oregano, finely chopped
  
    1/2 teaspoon garlic salt

  
    Instructions
  
    • Preheat oven to 425º. Lightly oil your baking sheet.
  
    • Toss the potatoes with the olive oil, salt, and pepper in a bowl. Save this bowl to use when the potatoes come out of the oven.
  
    • Put the potatoes on the baking sheet cut side down.
  
    • Bake for a total of 25 minutes. After 12 minutes, use a metal spatula to lift each potato to ensure that they are not sticking to the baking sheet. Do not turn the potatoes over.
  
    • Meanwhile make the herbed mixture by combining the chopped herbs and garlic powder. Stir to combine.
  
    • Put the potatoes back into the bowl you used before. Toss with the herbed mixture. Season and serve immediately.

  
    Variations
  
    • Use finely chopped garlic instead of the garlic powder. The garlic will not be cooked.
  
    • Add lemon zest or lemon pepper to the herb mixture.
  
    • Use any combination of fresh herbs - sage, parsley, cilantro, chives, etc.

  
    Storage
  
    • These are best eaten immediately.

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