Roasted Mini Potatoes
 
Makes 4 servings
Ingredients
  • 1 (24-ounce) package fingerling potatoes, halved lengthwise
  • 2 tablespoons olive oil
  • 1½ teaspoons kosher salt, divided
  • ½ teaspoon finely chopped fresh rosemary
  • ½ teaspoon finely chopped fresh thyme
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper
  • Garnish: fresh rosemary sprigs
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 fork-tender, 15 to 20 minutes, turning with a spatula halfway through baking. Sprinkle with remaining ½ teaspoon salt. Serve warm. Garnish with rosemary sprigs, if desired.
Recipe by Louisiana Cookin' at https://louisianacookin.com/roasted-mini-potatoes/