Ingredients Jump to Instructions ↓

  1. 2 quarts cold water

  2. 2 1/2 teaspoons salt

  3. 2 pounds small potato es, such as fingerling, or new red or white potatoes

  4. 3 tablespoons finely chopped fresh herbs, such as rosemary , thyme, sage, and/or oregano

  5. 4 cloves garlic , finely chopped

  6. 3 tablespoons extra-virgin olive oil

  7. Freshly ground black pepper to taste

Instructions Jump to Ingredients ↑

  1. Wash the potatoes and cut them in halves or quarters so that the pieces are no larger than 1 inch across. Put the potatoes in a large saucepan and add the water and 2 teaspoons of the salt. Bring the potatoes to a boil over high heat and continue to boil them until they are easily pierced with the tip of a paring knife but are still firm, about 10 minutes. Drain in a colander.

  2. Preheat oven to 425°. Transfer th potatoes to a large mixing bowl and toss them with her herbs, garlic, olive oil, the remaining ½ teaspoon salt, and the pepper. Spread them out on a baking sheet or shallow roasting pan. Roast the potatoes until golden brown, 15 to 20 minutes, tuning them once halfway through the baking time so that they brown evenly.


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