ROASTED MINI POTATOES
MAKES 4 SERVINGS
An easy side dish with only seven ingredients, these roasted potatoes are perfectly seasoned and tender.
1 (24-ounce) package fingerling potatoes, halved lengthwise
2 tablespoons olive oil
1½ teaspoons kosher salt, divided
½ teaspoon finely chopped fresh rosemary
½ teaspoon finely chopped fresh thyme
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper
Garnish: fresh rosemary sprigs
1. Preheat oven to 450°.
2. On a large rimmed baking sheet, toss together potatoes, oil, 1 teaspoon salt, chopped rosemary, thyme, and peppers.
3. Bake until fork-tender, 15 to 20 minutes, turning with a spatula halfway through baking. Sprinkle with remaining ½ teaspoon salt. Serve warm. Garnish with rosemary sprigs, if desired.
RICOTTA-AND-SPRING VEGETABLE CROSTINI
MAKES 20
With a creamy ricotta topping and fresh spring flavors, these crostini are a delightful party snack.
1 loaf French baguette2 tablespoons olive oil, divided1¼ cups whole-milk ricotta cheese1 teaspoon kosher salt, divided½ teaspoon lemon zest1 cup ½-inch-sliced blanched fresh asparagus½ cup frozen peas, thawed2 teaspoons chopped fresh mint2 teaspoons fresh lemon juiceFlaky sea saltGarnish: crushed red pepper
