Printable Recipe
Ingredients
1 to 1 ½ pounds baby potatoes, small new potatoes, or fingerlings
4 teaspoons olive oil, divided
1 teaspoon salt
1 teaspoon minced herbs or spices, optional
Directions
Heat the oven to 425°F: Line a baking sheet with parchment and set aside. Wash and dry the potatoes. If some of the potatoes are larger than the others, cut those in half of they are all roughly the same size.
Hold the potato between your thumb and first finger. Use a sharp knife to cut thin slices into the potato, but stop just short of cutting all the way through. If you pinch the potato, you should see the slices open up. Drizzle 2 teaspoons of the olive oil over the potatoes, then sprinkle with salt. Stir potatoes around to ensure they are well-covered.
Transfer the potatoes to the lined baking sheet and transfer to the oven to roast for 15 minutes. Remove potatoes from oven and carefully toss with the remaining two teaspoons of olive oil so that oil can get into the slices. Continue roasting the potatoes 15 minutes or until they are golden brown and as crispy as you like them.
