Herb Salt Roasted Potatoes

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.

n.o.e.'s notes:

- 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?)

the verdict:

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!