from: Martha Stewart
Ingredients
2 teaspoons coarse salt
¼ teaspoon freshly ground pepper
¼ teaspoon finely chopped fresh thyme
¼ teaspoon finely chopped fresh rosemary
1 ½ pounds fingerling potatoes, scrubbed
1 tablespoon extra-virgin olive oil
Directions
Preheat oven to 400. Heat a large ovenproff gratin dish or skillet in the oven 15 minutes. Combine salt, pepper, thyme, and rosemary in a small bowl.
Toss potatoes in a medium bowl with the olive oil. Sprinkle generously with seasoned-salt mixture and arrange potatoes in a single layer in preheated pan. Roast until they are golden on the outside and tender when pierced with a sharp knife, 25 to 30 minutes. Remove from oven and serve ot with additional seasoned salt on the side.