Ingredients
5
tablespoons extra-virgin olive oil
3
pounds baby potatoes (such as creamer, baby white or new potatoes), halved
Salt
1
tablespoon minced garlic
1
tablespoon ground fennel or 1 tablespoon whole fennel seeds, ground
1
teaspoon dried thyme
1
teaspoon finely chopped fresh rosemary
1
teaspoon finely chopped fresh sage
½
teaspoon freshly ground black pepper
½
teaspoon red-pepper flakes
Chopped parsley, for garnish
Preparation
- Heat oven to 425 degrees. On a rimmed baking sheet, combine 2 tablespoons of the oil and potatoes, and season with salt; toss to evenly coat. Spread in an even layer and roast until light golden, 20 minutes.
- Meanwhile, in a small bowl, combine the remaining 3 tablespoons oil, garlic, fennel, thyme, rosemary, sage, black pepper and red-pepper flakes, and season to taste with salt; mix well.
- Spoon the herb mixture over the potatoes and toss until evenly coated, using a spatula to lift up the potatoes if necessary. Continue roasting until the potatoes are fragrant, golden brown and tender when pierced with a fork, 10 to 15 minutes longer.
- Transfer potatoes to a serving platter and garnish with parsley. Serve warm.