Yields 16 servings
1 lb. assorted fingerling potatoes
1 lb. white fingerling potatoes
1 lb. purple fingerling potatoes
1/3 c. olive oil
1/2 tbsp. fresh garlic, minced
1/2 tsp. salt and pepper, mixed
1/2 tbsp. fresh herbs, such as rosemary and thyme, chopped
Preheat oven to 400°F. Clean the potatoes thoroughly. Mix the potatoes with all ingredients until evenly coated. Lay potatoes evenly on sheet pan. Roast the potatoes, turning them two or three times, until the skins are golden and the flesh is tender when pierced with a fork, about 40 to 45 minutes.
Tip: this recipe is easily split in half if you’re cooking for a smaller crowd.
Total Fat: 5g
Saturated Fat: 1g