Oven Braised Fingerling Potatoes In Wine

Oven Braised Fingerling Potatoes In Wine
1 ½ Pounds fingerling potatoes
1 Teaspoon sea salt
3 Tablespoons dry white wine (I used leftover champagne that I had from a random champagne Saturday)
3 Tablespoons extra virgin olive oil
1 Teaspoon herbs de Provence or your choice of herbs - I bought these in France, so it seemed like I should use them

Preheat oven to 350 degrees.  Cut 1 1/2 pounds fingerlings in half lengthwise.  In shallow roasting pan, toss spuds with 1 teaspoon sea salt, 3 tablespoons dry white wine and 3 tablespoons extra-virgin olive oil.  Scatter with herbs de Provence and toss. Potatoes should be crowded in pan in single layer.  Cover and place in middle of oven 20 to 30 minutes or until very tender.  Serve immediately.