Herbed Fingerling Potatoes

• 15 whole Fingerling Potatoes, Cleaned, Skins On
• 1 gallon Boiling Water
• 4 Tablespoons Olive Oil
• 3 sprigs Fresh Rosemary, Leaves Only, Finely Diced
• 3 sprigs Fresh Thyme, Leaves Only, Finely Chopped
• 2 teaspoons Salt
• 2 teaspoons Cracked Black Pepper
• 2 cloves Garlic, Minced

1. Preheat your oven to 425 degrees and place a large casserole dish in the oven during the preheat process.
2. Begin by boiling the potatoes for about 5 minutes. Once partially cooked, drain, and place them in a large mixing bowl. To the mixing bowl, add the olive oil, herbs, salt, pepper, and garlic.. Mix well, making sure to coat the potatoes.
3. Remove the casserole dish from the oven and add the potatoes to it, placing it back in the oven, uncovered.
4. Cook for approximately 25 minutes, or until they are a bit crispy on the exterior. Remove and plate.
5. Your end result is a great potato that is a bit crispy on the outside, creamy and tender on the inside, and packed full of flavor from the garlic and herbs. If you are fortunate to have leftovers, these are perfect the next day for making hash, or crispy hashbrowns. Enjoy.

fingerling potatoes, gallon boiling water, olive oil, rosemary, thyme, salt, pepper, garlic

Taken from tastykitchen.com/recipes/sidedishes/herbed-fingerling-potatoes/ (may not work)