Roasted Fingerling Potato "Frites"

By Andrea Immer
Although these are not as crispy as deep-fried frites, the flavor and texture are wonderful, and the ease of preparation compared to deep frying is a major bonus. Put them in the oven with the chicken after you’ve turned it on its back. When you remove the chicken from the oven to rest, you can increase the heat, as described below, to finish the potatoes to a golden brown crispness.

ingredients

• 1 1/2 pounds. fingerling potatoes
• 1/4 cup plus 1 tablespoon olive oil
• 2 1/2 tablespoons picked thyme leaves
• 1 1/2 tablespoons picked rosemary leaves
• Sea Salt, to taste
• Freshly ground black pepper, to taste

directions

1
Preheat oven to 420 degrees. Wash and dry potatoes, and slice them lengthwise in half, or in quarters if they are large.
2
In a bowl combine the olive oil, thyme, rosemary and potatoes. Stir gently to coat the potatoes in the herbs and oil. Place the potatoes on a baking sheet, spreading them out in a single layer so they are not crowded and will cook evenly. Sprinkle lightly with some sea salt and freshly ground black pepper. Place in the oven and roast for 35-40 minutes until tender and browned, stirring once after 15 minutes of cooking, and then again at the 25 minute mark to allow all sides to brown nicely. Increase the heat to 450 degrees F for the last 10 minutes of cooking to brown and crisp the potatoes. Drain on paper towels and finish with fresh sea salt to taste.

Source: Epicurious