INGREDIENTS
- Small potatoes (such as fingerling or baby potatoes)
- Olive oil
- Garlic cloves (minced)
- Chives
- Parsley
- Salt and pepper, to taste
- Butter (optional)
- Rosemary (optional)
- Grated Parmesan cheese (optional)
Equipment
- Baking sheet
- Parchment paper
DIRECTIONS
- Preheat oven to 425°F.
- Line a baking sheet with parchment paper.
- Using a sharp knife, make crosswise cuts in each potato, about 1/8-inch apart, stopping about 1/4 inch from the bottom. (This is time-consuming.)
- Toss in olive oil, salt & pepper, to taste.
- Place potatoes in a single layer, cut side up, onto the prepared baking sheet.
- Place into oven and bake until tender and crisp, about 45-50 minutes. If needed, cook in 5-10 minute increments until they get to desired crispiness.
- In a small bowl, combine remaining 4 tablespoons olive oil, basil, chives, parsley and garlic; season with salt and pepper, to taste.
- Serve potatoes immediately, drizzled with olive oil mixture.
