Roasted Fingerling Sweet Potatoes

Roasted Fingerling Sweet Potatoes

  • 2 teaspoons coarse salt
  • 1/4 teaspoon freshly ground pepper


  • 1/4 teaspoon finely chopped fresh thyme
  • 1/4 teaspoon finely chopped fresh rosemary


  • 1 teaspoon cumin
  • 1 1/2 pounds fingerling potatoes, scrubbed and cut long ways (I like the roasted lines on the potatoes)
  • 1 tablespoon extra-virgin olive oil

Preheat oven to 425 degrees. Heat a large pan or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl OR salt, pepper, and cumin. Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture, and arrange potatoes in a single layer cut side down in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 20-25 minutes. Remove from oven, and serve hot with additional seasoned salt on the side.

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