Yield: 4 Servings

Scott Nowell

Nice crisp potatoes with a soft, fluffy inside. These roast at a lower temperature which makes them more compatible with other dishes.

• 1½lb fingerling or baby potatoes
• kosher salt
• black pepper
• 1tsp rosemary
• 2tsp thyme
• olive oil

Cut the potatoes in half and soak them in water for around 30 minutes to get fluffy inside while keeping the exterior crispy after roasting.

Preheat the pan. Next, place your roasting pan into the oven at 450°F degrees to heat up. Preheating the pan helps to have crispy potatoes.

Drain the potatoes and then toss them with salt, black pepper, rosemary, thyme, and a heavy pour of olive oil.

Add the potatoes to your preheated roasting pan and turn cut side down.

Place the pan into the oven and roast for 45 minutes or until golden-brown and fork tender.