ROASTED FINGERLING POTATOES WITH GARLIC AND HERBS
2 lbs. fingerling potatoes
¼ cup olive oil
3 tablespoons unsalted butter
3 gloves garlic, peeled and finely chopped
2 tablespoons basil – finely chopped
2 tablespoons parsley – finely chopped
Salt and freshly ground pepper to taste
Preheat oven to 350 degrees F. With skins on, scrub the potatoes to remove any dirt. Dry the potatoes off with a paper towel and cut into halves or quarters. In a roasting pan, add the olive oil and heat in the oven for about 10 minutes and then add the potatoes.
Roast the potatoes for about 45 minutes, until they are crisp and tender. During the course of baking, turn the potatoes in the roasting pan, to ensure even browning. Remove from oven and drain on paper towels to absorb excess oil.
In a sauté pan, melt the butter, add garlic and sauté until light golden brown. Be careful to ensure that garlic does not burn. Add the chopped herbs to the butter mixture and stir together. Remove from heat. Pour the garlic-herb butter over the potatoes and toss gently. Season with salt and freshly ground pepper