roasted fingerling potatoes with salt, rosemary and thyme

I received a cast-iron skillet for Christmas and couldn’t wait to break it in.  I was cooking up some lemon chicken breasts and roasted cauliflower for dinner and decided that some roasted potatoes would be the perfect accompaniment.  Comfort food at its best, but healthy comfort food.  I took a look in my pantry and noticed I had about 16 fingerling potatoes just sitting there waiting to be used, so I pulled out one cast iron skillet and got to work.

BTW, my kids love these potatoes (they rate them a 10).  They really taste like thick cut french fries, as they get super crispy on the bottom when you roast them in the skillet

roasted fingerling potatoes with salt, rosemary and thyme:

recipe adapted from Martha Stewart

serves 4

• 15-16 or 1 pound fingerling potatoes, well scrubbed
• 1/4 – 1/2 teaspoon fresh rosemary, finely chopped
• 1/4 – 1/2 teaspoon fresh thyme, finely chopped
• 1 tablespoon extra virgin olive oil
• 1 teaspoon coarse sea salt – Martha’s recipe called for 2 teaspoons of salt but I thought that was a bit much, so I reduced it to 1 teaspoon.  Feel free to add more if you want though.
• 1/4 teaspoon freshly ground pepper

Note:  There are really no precise estimates for oil, salt, pepper and herbs.  Just use the amounts you want and like when seasoning your veggies as some people like more seasoning and some people like less.  It’s really an individual preference.

Preheat your oven to 400 degrees.

Heat a large ovenproof gratin dish or skillet in the preheated oven for 15 minutes.  I used my 12-inch cast-iron skillet.

 Wash and scrub your potatoes and then cut them in half lengthwise.

 Combine salt, pepper, thyme, and rosemary in a small bowl.

Toss the potatoes in a medium bowl with the tablespoon of olive oil.

Add in your seasoned-salt mixture and mix well to combine.

 Arrange the potatoes cut side down in a single layer in the preheated pan.

The potatoes will be tight here, but try and just wedge them in as best you can.  I filled mine with 16 potatoes and it was a tight squeeze.

Roast until they are golden on the outside and tender when pierced with fork, 20-25  minutes.