I still remember the way this dish tasted the first time I tried it. It was just so *good*. Nutty, flavorful larette fingerling potatoes, roasted garlic, lemons, herbs… a wonderful combination that really highlighted the main element of the dish, the potatoes.

I went home after trying this dish and thought about it all evening. I couldn’t get the taste out of my mouth! (Which was a very good thing.) The next day I got the recipe and made three consecutive batches of these potatoes myself. It was a very good week.

Lemon-Roasted Fingerling Potatoes
adapted from recipe by Michael Symon, Bon Appétit, April 2011

The original recipe calls for dill instead of thyme; but I’m not a dill girl. Most herbs will work well here; I like the earthiness of thyme myself.

4 pounds unpeeled fingerling potatoes, rinsed, halved lengthwise
1/2 cup extra-virgin olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
few sprigs of thyme or other herbs
4 teaspoons finely grated lemon peel
24 garlic cloves, sliced

Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°. Toss potatoes with 1/2 cup olive oil in large bowl. Sprinkle generously with salt and freshly ground black pepper. Spread potatoes in single layer on baking sheets, dividing equally. Roast 30 minutes.
Meanwhile, whisk cup of extra-virgin olive oil, lemon juice, herb, and lemon peel in small bowl to blend for dressing. Toss garlic and 2 tablespoons dressing in another small bowl. Divide garlic mixture between baking sheets with potatoes and toss; reverse baking sheets and continue to roast until potatoes are tender and brown around edges, about 15 minutes longer.
Toss roasted potatoes in large bowl with enough of remaining dressing to coat and serve.