Totally Tuber

It is rare that a week goes by when these are not made at our house.  What is not to like --- a crisp, salty skin surrounding a pillowy cloud of potato perfection, not to mention over 20% of your daily intake of vitamin C and B6 and 12% of your dietary fiber in 1 cup.  And I could probably eat the whole pan of these in one sitting, they're so good.

The potato of choice?  The fingerling potato.  It's a medium starch potato and, I believe, it yields the best combination of texture and flavor, given the cooking method.  You could use red or new potatoes, but they are, as the name implies, new or young potatoes and have not had time to develop a full flavor profile like that of the mature fingerling.  I used to make these with new potatoes only until I tried the fingerlings.  I'll never go back, unless fingerlings are not available.  Oh, and you can pass on the Idaho or russet potatoes.  Save them for mashing.  Also, the fingerling is small and I'd rather cut up a lot of small potatoes instead of hacking into a few large ones.  Just personal preference, but that's just how I role.

These are the perfect side dish for almost any meal.  Once you try them, and see how easy they are to make, I bet there will rarely be week from then on that you don't make these, too.

Roasted Potatoes

• 2-3 lbs fingerling potatoes (red or new potatoes are acceptable as well)
• 2 Tbs extra virgin olive oil
• kosher salt
• freshly cracked black pepper
• 1 tsp finely chopped fresh thyme

- Preheat your oven to 425 F.
- Cut the potatoes into 3/4" to 1" chunks and place on a heavy half-sheet pan.  Just think bite sized pieces.
- Add the oil to the potatoes and toss to evenly coat.
- Spread the potatoes into one layer, making sure they are not piled on top of each other.  They will not roast properly if they are all crammed together.
- Optional Step:  At this point, I like to turn all the pieces with their rounded sides down so that there is less surface area touching the pan.  This will not only aide in browning and intensify flavor, but also allow the potatoes to come off the pan easier.
- Liberally season the potatoes with kosher salt and fresh cracked pepper.
- Place the pan in the middle of your oven and cook for 35 minutes.
- After 35 minutes, insert a sharp knife into one of the largest pieces.  If there is no resistance and the knife comes out easily, they are done.
- Remove from the oven and immediately sprinkle on the thyme.  Use a thin spatula to scrape the potatoes from the pan and toss to distribute the thyme.

**You like sweet potatoes??  Replace them for the fingerlings and use about 5 - 7 large basil leaves, finely chopped, instead of thyme.  Enjoy!**