Roasted Fingerling Potatoes with Seasoned Salt

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.

  • Servings: 4
Roasted Fingerling Potatoes with Seasoned Salt

Photography: James Baigrie

Source: Martha Stewart Living, July 2002


  • 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


  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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