•1 lb fingerling potatoes, scrubbed clean
•2 Tbsp Pasolivo Classic Olive Oil, divided use
•2 tsp Pasolivo Spring Blend
•1/2 tsp Pasolivo Kosher Flake Sea Salt
•Freshly ground pepper
Preheat oven to 400 degrees. Prepare baking sheet by brushing with 1 tsp Pasolivo Classic Olive Oil. Place potatoes in a large pot of cold, salted water. Make sure water covers potatoes by about an inch. Bring to boil and cook 15-25 minutes or until fork will easily pierce the potatoes. When the potatoes are done, drain and let dry a minute. Place on prepared baking sheet. Using the back of a spatula or fork, press potatoes down. Let dry out for 3 more minutes. Sprinkle potatoes with 1 Tbsp and 2 tsp Pasolivo Classic Olive Oil. Sprinkle potatoes evenly with Pasolivo Spring Blend, Pasolivo Kosher Flake Sea Salt, and ground pepper. Bake for 30-40 minutes until potatoes are crispy and lightly browned.