Lemon Roasted Fingerling Potatoes

Yield: 4-6 Servings

 

INGREDIENTS

 

2 lbs fingerling potatoes

¼ cup extra-virgin olive oil

1 fresh rosemary sprigs, leaves only

2 fresh thyme sprigs, leaves only

1-2 Meyer lemons, cut into quarters

Kosher salt and freshly ground pepper

 

PREPARATION

 

Wash potatoes and cut lengthwise.  Toss potatoes with oil and then toss with rosemary, thyme and lemon wedges in a roasting pan.  Season with salt and pepper and then roast the potatoes for approximately 25-30 minutes or until fork tender and golden brown.  Stir the potatoes occasionally while roasting.  Season with additional salt and pepper, to taste.    Serve immediately with roasted chicken.

 

 

 

Source:  Tyler Florence – Dinner At My Place – 2008