I love roasting potatoes this way and they come out crispy on the outside and tender on the inside. This recipe is very easy to follow. The hardest part is cutting each potato in half. Be careful not to slice your finger or nail. I have been a victim of this myself more times than I want to admit.
3/4 lb of fingerling potatoes, washed and cut in halves
3 tablespoons of Olive Oil
Salt and Pepper to taste
Fresh herbs like Rosemary, Dill, finely chopped, for garnish
Preheat oven to 500F. In a large bowl mix potatoes, oil and salt and pepper together, making sure potatoes are covered in oil.
Lay potatoes on a cookie sheet skin side up and place in the oven. Lower temperature to 425F and let potatoes roast for 20 minutes.
Take potatoes out and using tongs turn them over.
Cook potatoes in the oven for another 20 minutes, or until they are crispy and brown on the outside and soft and cooked on the inside. This time I cooked potatoes for 25 minutes.
After that transfer potatoes into a bowl and sprinkle with some chopped fresh herbs. Potatoes are ready to serve. Tonight I served them with barbecued ribs (recipe to follow).