Roasted Fingerling Potatoes

Adjust oven rack to middle position; preheat oven to 450-F.

In a 13 by 9 inch baking pan, toss potatoes with oil until evenly coated. Arrange potatoes in even layer.

Cover pan tightly with aluminium foil. Transfer pan to oven and roast for 15 minutes.

Remove foil; shake pan and continue to roast, uncovered, until potatoes are spotty brown and tender and largest potato can be pierced easily with tip of paring knife, about 20 minutes longer, shaking pan halfway through roasting.

Meanwhile, chop thyme, sage, and salt until finely minced and well combined.

Transfer potatoes and any oil to bowl and toss with herb mixture until easily coated. Transfer potatoes to platter.

Let cool for 5 minutes before serving.

ALTERNATIVE VERSIONS 1: Substitute 2 tablespoons chopped fresh parsley, 2 teaspoons grated lemon zest, and 1 minced garlic clove for thyme and sage.

ALTERNATIVE VERSIONS 2: Omit thyme and sage. Once cooked potatoes have been transferred to bowl in step 4, toss with 2 tablespoons grated Pecorino Romano, 2 teaspoons pepper, and salt. Sprinkle potatoes with another 2 tablespoons grated Pecorino before serving.