Roasted Herby Potatoes
Roasted Herby Potatoes
Yield: 4
Ingredients
- 1½ lb fingerling potatoes, halved lengthwise
- 3 tablespoons olive oil
- 3 garlic cloves, finely grated
- 1½ teaspoons Herbes de Provence
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon whole grain mustard
- ½ teaspoon honey
Instructions
- Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- In a large bowl, whisk together olive oil, grated garlic, Herbes de Provence, mustard, honey, salt, and pepper until emulsified.
- Add the halved fingerlings and toss until every piece is well coated.
- Spread potatoes cut-side down on the baking sheet in a single layer (no crowding for max crisp).
- Bake for 25–30 minutes, until the bottoms are deeply golden and crisp and the tops are tender.
