Ingredients
1½lbsYukon Gold potatoes,or other waxy potato
¼cupextra-virgin olive oil
½tspsalt
½cupfresh flat-leaf parsley,chopped
¼cupfresh mint,chopped
1tbspfresh thyme,minced
1tbsplemon zest,(from about 1 lemon), preferably Meyer, finely grated
1pinchred pepper flakes
1large garlic clove
1tspfreshly ground black pepper
Preparation
Cut potatoes into small, uniform wedges, yielding 4 to 8 from each, depending on their size.
In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with ¼ teaspoon of salt.
Cook until golden brown, occasionally shaking skillet so potatoes don’t stick. Reduce heat to medium-low and continue to cook, stirring occasionally, for about 25 minutes, until potatoes are tender when pierced with a fork.
Reduce heat to medium-low and continue to cook, stirring occasionally, for about 25 minutes, until potatoes are tender when pierced with a fork.
In a large bowl, stir together the parsley, mint, thyme, lemon zest, pepper flakes, garlic, ¼ teaspoon of salt, and ⅛ teaspoon of freshly ground pepper. Set aside.
Remove potatoes from heat, add to herb mixture, and toss until evenly coated. Season with additional salt and pepper, if needed.
Transfer to a warmed bowl or small platter, serve, and enjoy!
