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Lemony salt-roasted fingerling potatoes

Barbara Tenney makes a holiday party side dish


2 large sage leaves, chopped

1 tsp chopped rosemary

1 tsp thyme leaves

 1tsp finely grated lemon zest

1 Tbs kosher salt

4 lbs fingerling potatoes, halved lengthwise

2 Tbs extra-virgin olive oil

2 Tbs unsalted butter, melted


Preheat the oven to 425. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl. In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed banking sheets and roast for 25 minutes. Season the potatoes generously with herb salt. Toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

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