Roasted potatoes can be snore city. But when you do them well, they’re simple, totally rustic, and super-delicious. Fingerlings are perfect for roasting because they’re small and creamy, but a mix of red bliss and white new potatoes cut into bite-size pieces works well too. Don’t be afraid to use lots of olive oil, salt, and herbs here—and roast these lovelies until they’re brown, brown, brown. Remember, brown food tastes GOOD!

　　

Ingredients

serves: 4

　　2 pounds small fingerling potatoes, cut in half lengthwise

　　4 cloves garlic, cut into quarters lengthwise

　　3 sprigs of fresh rosemary, leaves finely chopped

　　6 fresh sage leaves, finely chopped

　　Pinch of crushed red pepper

　　1/2 cup extra virgin olive oil

　　Kosher salt

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

In a large bowl, toss the potatoes with the garlic, rosemary, sage, red pepper, and olive oil; season well with salt. Place the potatoes on a baking sheet.

　　

Step 3

Roast the potatoes for 15 to 20 minutes, give them a stir, and continue cooking for another 15 to 20 minutes or until tender on the inside and brown and crispy on the outside. Taste and season again with salt if needed.

　　Cook Like a Rock Star