One amazing Buttered Herb Potatoes recipe and one colorful platter.
Herb Potatoes
Makes about 6 servings.
Preheat oven to 400°F.
- 3 pounds fingerling potatoes (or baby reds)
- 1/4 cup olive oil
- 1 small yellow onion, diced
- 1/4 cup unsalted butter, melted
- 5 cloves garlic, minced or grated
- 1 teaspoon sea salt
- 1 teaspoon coarse ground pepper
- Rosemary leaves from 4 stems
- Thyme leaves from 4 stems
- Basil leaves from 2 stems, chiffonade
Potatoes. Fresh herbs. Butter. Has there ever been an easier, tastier side dish? I think not.
Cut the smallest potatoes into halves and larger ones into fourths so they’re all similar in size. Place them onto the half sheet pan.
Drizzle the potatoes with olive oil then stir so they are well-coated.
Add the butter, garlic, salt, & pepper.
Roast for 30 minutes. Sprinkle with rosemary, thyme, and basil; and, roast for another 20-30 minutes.
Potatoes are done when a fork poked into the largest pieces comes out easily.