Roasted Fingerling Potatoes with Herbs

Serves: 4
16 - 20 fingerling potatoes – sliced in half lengthwise
Greek extra-virgin olive oil for coating the potatoes
Sea salt and freshly ground black pepper
3 tablespoons chopped fresh tarragon leaves
3 tablespoons chopped fresh chives
3 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 400 degrees.

Place the potatoes on parchment lined sheet pan and toss them with just enough extra-virgin olive oil and season them generously with sea salt and freshly ground black pepper. Roast them for 20 minutes or just until they begin to brown and blister. Remove them from the oven and toss them with the chopped tarragon, chives and parsley. Serve immediately.


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