- 1 1/2 tablespoons unsalted butter
- 1 1/2 tablespoon olive oil
- 1 pound fingerling potatoes, cut in half lengthwise
- 2 garlic cloves, minced
- 1 teaspoon kosher salt
- 1 tablespoon herbs de Provence * (or Italian seasoning)
- Preheat oven to 400°F.
- Add the cut fingerling potatoes to a large baking sheet. Drizzle them with olive oil, and add minced garlic, salt, and herbs de provence. Toss with your hands. Arrange potatoes in a single layer cut-side down.
- Bake until the potatoes are tender and easily pierced with a fork, 30 to 35 minutes.
- Season the potatoes with more salt if needed.
You can find Herbs de Provence in the spice aisle. It is a French spice mixture typically made up of thyme, rosemary, fennel, bay leaf, chervil, savory, basil, marjoram, and sometimes rosemary.
I encourage you to try this recipe with Herbs de Provence as it gives the potatoes a nice floral and herby taste, but Italian seasoning is a decent substitute.