This is a very loose recipe, and who am I to say that fresh rosemary or even finely chopped basil wouldn’t make a nice complement? It’s just that I never have enough time, and these potatoes helps me round out a quick meal nearly every week. Plus, did I mention? They’re delicious. I try to always keep some in the fridge.
10 or so fingerling potatoes, scrubbed
2 cloves garlic, pressed
olive oil
salt
Oven to 400 F. Put the potatoes and garlic in a bowl. Dump in about 2-4 Tb. olive oil, and add salt to your taste. Mix thoroughly until the potatoes are well-coated with the oil and salt.
Place potatoes in a baking dish and roast for about 30 minutes, checking to make sure they do not get too dry. Shake the pan every once in awhile, and add a bit more oil if necessary. Remove from oven when potatoes are tender when pierced with a fork.