Ingredients:
- 2
lb
waxy potatoes, left whole if small, halved or cut into chunks, if large
- 3
tablespoon
olive oil, melted butter, or duck fat
- 1
tablespoon
chopped fresh thyme or rosemary (optiional)
- 1
teaspoon
coarse salt
-
Plenty of fresh ground black pepper
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Directions:
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Heat the oven to 375 degrees. Spread the potatoes in a single layer in a medium roasting pan or rimmed baking sheet. Drizzle with the oil, season with the herbs, salt, and pepper, and toss to coat well. Roast, tossing with a spatula a few times to prevent sticking, until the potatoes are very tender throughout and the skins are somewhat shriveled and crisp, 50-60 minutes, depending on their size and variety. Serve hot.
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