Saturday, August 1, 2009
Roasted Fingerling Potatoes with Herbes de Provence
1/2 lb. fingerling potatoes
2 tablespoons olive oil
1/4 teaspoon freshly ground black peppers
1 teaspoon sea salt (or to taste)
1 tablespoon Herbes de Provence
Preheat your oven to 375 degrees and spray an oven-save dish or baking sheet with non-stick spray.
Wash your potatoes, and slice them on the bias into 1/2-inch-thick coins. Sprinkle the olive oil over the potatoes. Season with pepper, salt, tossing to coat evenly. Spread the potatoes in a single layer on your prepared pan. Bake for 25 minutes; then remove from the oven and sprinkle with the Herbes de Provence. Toss the potatoes carefully to distribute the herbs evenly, and return them to the oven. Bake for an additional 10-15 minutes, or until the potatoes are fork-tender and golden brown.