Ingredients
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1 pound fingerling potatoes, cut in half
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1 tablespoon olive oil
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1 teaspoon sea salt or kosher salt
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1/4 teaspoon garlic powder
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1 teaspoon Italian herbs
Instructions
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Preheat the oven to 400°F (200°C).
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Season the potatoes by tossing them with olive oil, salt, garlic powder, and Italian herbs directly on a sheet tray.
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Arrange cut-side down to maximize crispiness while roasting.
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Roast for about 40 minutes, or until the potatoes are golden brown on the outside and tender inside.
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Serve immediately while hot and crispy.
Notes
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Cut potatoes evenly so they cook at the same rate.
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For extra crispiness, don’t overcrowd the pan—use a large baking sheet so the potatoes roast instead of steam.
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Swap fingerlings with baby potatoes or Yukon Golds if needed.
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You can prep the potatoes earlier in the day and keep them in the fridge until ready to roast.
