- Makes: 6-8 Servings
- Ready In: 43 mins
- Prep Time: 10 mins
- Cook Time: 33-35 mins
The fun part about this recipe is you can play with the herbs you use. You could add almost anything you want to suit your taste. In the summer, when fresh herbs are bountiful, it might be fun to play with different flavors depending on the dish you are serving. Also, another thing about this recipe is that the leftovers are just as good the next day as they are on the first.
- Calories: 128
- Fat: 6g
- Protein: 3g
- Sodium: 1408mg
- Carbohydrates: 16g
- Fiber: 3g
Nutritional Information (per serving)
- 2 large sage leaves, chopped
1 t. fresh rosemary
1 t. fresh thyme leaves
1 t. finely grated lemon zest (use Meyer if you can!)
2 T. Kosher salt
2 lbs. small Yukon gold potatoes, halved
3 T. extra-virgin olive oil
2 T. melted, unsalted butter
Freshly ground pepper
- Preheat oven to 425.
- In mini-chopper pulse the sage, rosemary and thyme until finely chopped.
- Add lemon zest and pulse some more.
- Add salt and pulse until whole mixture is finally ground.
- Wash potatoes and cut them in half.
- Place them in a large glass bowl and toss with olive oil and butter. Then season generously with pepper.
- Spread potatoes in a single layer on a large baking sheet lined with aluminum foil.
- Roast for 25 minutes.
- At the 25 minute mark, take the pan out of the oven and, very carefully, season the potatoes generously with herb salt. Toss well and continue roasting for 8-10 more minutes or until potatoes are tender and golden brown.