Roasted Fingerling Potatoes

Approx. 3/4 lb. whole fingerlings, about 2"-3" long

1 Tbsp. olive oil

1/2 tsp. dried thyme (substitute with rosemary, oregano or marjoram if you wish)

Coarse koser salt and pepper

Preheat oven to 400.

Line a rimmed baking sheet with parchment paper.

In a large bowl, toss the potatoes with olive oil, and lay out on parchment lined sheet. Roast for about 20-30 minutes, or until tender.

Remove from oven, toss in bowl with thyme and salt, immediately return onto sheet, and bake for another 5 minutes. This method keeps the salt crunchy.

Recipe created or adapted by Liz Talley, Urban Graze

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