Last week I found a bag of fingerling potatoes in my cupboard that just begged to be cooked in a really special way. These potatoes were a mix of colors: white, red and purple (and the purple ones were purple all the way through!) Roasting them seemed the way to go, and I looked to Tyler Florence for help preparing these little babies.
Tyler Florence's recipe for herb salt roasted potatoes gave a slightly different riff on the usual olive oil/rosemary roast potatoes that I make.
- I had all the ingredients on hand - boy do I love it when I don't have to make a special grocery run.
- I used fingerling potatoes. I cut some of them so that the pieces would all be roughly equivalent in size. That way they'd cook evenly.
- Tyler's technique of making a herb salt worked great. I used 1/2 T sage for 1/2 T of the rosemary. My husband seems to developing a 'thing' about rosemary, so I'm trying to camouflage it. Besides, isn't every savory dish improved by adding sage? (hmm, or bacon?)
These are very good roast potatoes. I'll be using this recipe as my stand-by from now on, improvising if necessary to reflect the herbs I have on hand.
I'm submitting this recipe to Tyler Florence Fridays. The cooks in this group prepare a mouthwatering variety of Tyler's recipes each week, so click on over to this week's roundup to see what everyone's cooked up this time!