Crispy Herbed Fingerling Potatoes
I love making food that’s simple, full of herbs, and delicious. I think these fingerling potatoes represent what I'm about really well. They are something anyone can make. They use just a few ingredients that can be found at any grocery store and can be used again in other recipes. Not only are they fast to make and look good, but they taste incredible. The herbs are mixture of tarragon, thyme, parsley and chives. Together with the oil and flake salt, they take an already addicting vegetable and transform it into a sweeter, saltier, more savory, and potato-ier, roasted potato.
My favorite herb out of this mix is the tarragon. I'm obsessed with the flavor profile. It's sweet with a hint of liquorish. It also has a bit of crushed black peppercorn and cinnamon. This makes it ideal for lighter proteins like chicken and seafood or with vegetables like potatoes and corn. Tarragon also complements white wine and creamy butter sauces.
Prep Time: 30 minutes
Cook Time: 15-20 minutes
The Goods:
1 lb fingerling potatoes, rinsed and halved lengthwise
1 cup parsley leaves, minced
1 cup chives, minced
1 /4 cup thyme leaves, minced
1 cup tarragon leaves, minced
3 tbsp canola oil, or EVOO
2 tbsp butter
1 tsp kosher salt
Maldon sea salt flakes
The Method:
Preheat oven to 350 degrees. While oven is heating up, begin prepping the potatoes and herbs.
In a mixing bowl, toss halved potatoes with canola oil and kosher salt.
Place potatoes flesh side down on a cookie sheet lined with parchment paper. Place in the oven for 10 minutes.
After 10 minutes, check how done the potatoes are by poking them with a cake tester or fork. At this point the potatoes should still have a little resistance. Spread pieces of the 2 tbsp of butter evenly around the potatoes. Place back in oven for another 5 - 10 minutes depending on how done they are (larger potatoes may take longer).
Once done, remove from oven. Immediately remove potatoes from cookie sheet and place in a mixing bowl. Lightly toss the potatoes while sprinkling the herb mixture and Maldon salt.
Serve while hot.
