Roasted Fingerling Potatoes

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Ingredients:
2-3 lbs. fingerling potatoes
1/2 cup clarified butter
2 Tbs. chopped fresh herbs (rosemary, thyme, 
     oregano)
1/3 cup parmesan cheese, grated
Salt and pepper

Preparation:

Wash potatoes and dry with paper towels. In a large bowl, combine butter, herbs, salt and pepper. Toss potatoes in butter mixture. Sprinkle parmesan on potatoes then place in Pyrex baking dish or cookie sheet.

Bake potatoes in 375˚ oven for 15 minutes. Turn potatoes then bake another 15 minutes or until golden brown.

Variation:

You can vary the herbs, leave the cheese out, add minced garlic or use olive oil instead of butter. Potatoes can also be sliced or cut in half lengthwise. In such cases, reduce cooking time.

At High Valley Ranch in Montana with Ingrid and Bill Poole

Bill and Ingrid Poole’s High Valley Ranch