Roasted Fingerling Potatoes With Seasoned Salt

To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole. From Martha Stewart.

• Ready In: 50 mins
• Serves: 4

Ingredients

• 2  teaspoons coarse salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄4 teaspoon  finely chopped thyme
• 1⁄4 teaspoon  finely chopped rosemary
• 1 1⁄2 lbs fingerling potatoes, scrubbed
• 1  tablespoon extra virgin olive oil

Directions

1. Preheat oven to 400°F.
2. Heat a large ovenproof gratin dish or skillet in the oven for 15 minutes. Combine salt, pepper, thyme and rosemary in a small bowl.
3. Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer in preheated pan.
4. Roast until they are golden on the outside and tender when pierced with a sharp knife 25-30 minutes.
5. Remove from oven, and serve hot with additional seasoned salt on the side.