Food & Cooking Recipes Lunch Recipes Roasted Fingerling Potatoes with Seasoned Salt 3.3 (469) 1 Review By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 16, 2017 Print Share Share Tweet Pin Email Photo: James Baigrie Servings: 4 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. Ingredients 2 teaspoons coarse salt ¼ teaspoon freshly ground pepper ¼ teaspoon finely chopped fresh thyme ¼ teaspoon finely chopped fresh rosemary 1 ½ pounds fingerling potatoes, scrubbed 1 tablespoon extra-virgin olive oil Directions 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. 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. Print