Yield: 6 servings

Ingredients:

2 lbs. fingerling potatoes
1/3 cup olive oil
1/4 cup fresh thyme leaves, removed from their stems
2 Tbs. fresh rosemary leaves, removed from their stems
sea salt
freshly ground black pepper

Instructions:

1. Preheat oven to 450F.
2, Wash and dry potatoes. Slice them in half lengthwise, or into quarters if they are large.
3. Combine sliced potatoes, oil, thyme and rosemary in a large bowl and toss to coat.
4. Place potatoes on a large rimmed baking sheet and spread them out evenly so that they
are not crowded. Sprinkle lightly with salt and pepper.
5. Roast until tender and brown, 35 to 40 minutes, stirring once after 15 minutes and then
again after 25 minutes for even cooking.
6. Transfer potatoes to paper towels to drain.
7. Sprinkle with sea salt and serve immediately.