Lunch: Rosemary Potatoes

Ingredients

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Instructions

Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated. Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

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