Active Time
15 MIN
Total Time
45 MIN
Yield
Serves : 8
© John Kernick

How to Make It

Step 1    

Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.

Step 2    

In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.

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Aggregate Rating value: 4

Review Count: 59

Worst Rating: 0

Best Rating: 5

Author Name: Kathy Brown Simon

Review Body: Too much salt!

Review Rating: 4

Date Published: 2016-11-30

Author Name: Ben Travioli

Review Body: Seems like a great appetizer.

Review Rating:

Date Published: 2017-03-07