Behold:
Baby fingerling potatoes
2 onions, quartered
4 cloves garlic, crushed
1 spring rosemary (I might add another)
several small sprigs thyme
2 stalks celery, quartered
olive oil
salt and pepper
Throw everything in a roasting pan. Drizzle with olive oil. Add salt and pepper (a pinch of each) and toss to combine.
Roast at 435 for 30 minutes. The potatoes are done when you can easily pierce a large potato with a knife.
