I adapted this recipe from a November 2014 Family Circle magazine recipe. As soon as I saw it had brown sugar in it, I knew it was going to be sensational. It was!
2 lbs fingerling or small red-skinned potatoes – cut in half
2 tbsp olive oil
1 tbsp dark brown sugar
1/2 tsp salt
1/2 tsp dried Italian seasoning
1/2 tsp black pepper
Preheat oven to 450 degrees.
In large bowl, toss potatoes with olive oil. Season with the rest of the ingredients.
Place the mixture on a large rimmed baking sheet lined with non-stick foil.
Roast for 40 minutes, stirring once half way through.
The potatoes will look caramelized and crunchy when done.