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Roasted Fingerling Potatoes with Seasoned Salt

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    A copper gratin dish or cast-iron skillet is ideal for roasting potatoes, but a rimmed baking sheet works equally well. To ensure that the potatoes cook evenly, slice larger ones in half lengthwise and leave smaller ones whole.
    Martha Stewart Living, July 2002
    • Yield Serves 4
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    Ingredients

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

    Directions

    1. Preheat oven to 400 degrees. Heat a large ovenproof gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.

    2. 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. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

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