Roasted Mini Potatoes
Serves: 4 to 6
 
Ingredients
  • 1 (24-ounce)package fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1 1⁄2 teaspoons kosher salt, divided
  • 1⁄2 teaspoon minced fresh rosemary
  • 1⁄2 teaspoon minced fresh thyme
  • 1⁄2 teaspoon ground black pepper
  • 1⁄4 teaspoon ground red pepper
  • Garnish: fresh rosemary
Instructions
  1. Preheat oven to 450°.
  2. On a large rimmed baking sheet, toss together potatoes, oil, 1 teaspoon salt, chopped rosemary, thyme, and peppers.
  3. Bake until tender, about 20 minutes, stirring halfway through baking. Sprinkle with remaining 1⁄2 teaspoon salt. Serve warm. Garnish with rosemary, if desired.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/roasted-mini-potatoes/