These roasted potatoes will make a delicious and picture perfect side dish at your dinner table. They’re salty, buttery, crispy and incredibly gratifying. They may take a couple of extra minutes to cut but it’s well worth it to have all those individual sections filled and parmesan and herbs!

• 2 lbs small golden potatoes

• 1/2 fresh finely grated parmesan cheese

• 3 to 4 small sprigs fresh rosemary

• 3 to 4 small sprigs fresh thyme

• 1/4 olive oil

• 1 1/2 tsp salt (I used kosher salt)

• 1/2 tsp fresh ground pepper

1. Slice a small part off the bottom of each potato so that that they can sit without rolling. Then make 1/8 inch cuts crosswise, cutting to about 1/4 inch from the bottom.

2. Place the potatoes in a large bowl, add the olive oil, salt and pepper, parmesan, approx 1 tablespoon of minced rosemary, approx 1 tablespoon of minced thyme. Toss well and then work the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.

3. Bake in a preheated 425 degree (F) oven until the potatoes are tender, golden and a bit crisp along the top, 30 to 40 min.

4. Sprinkle with remaining rosemary and thyme springs and serve.

Don’t forget, these roasted potatoes go perfectly with a lovely glass of wine!

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