Ingredients
2large sage leaves
1tsprosemary,chopped
1tspthyme leaves
1tsplemon zest,finely grated
1tbspkosher salt
4lbsfingerling potatoes
2tbspextra-virgin olive oil
2tbspunsalted butter
freshly ground pepper
Preparation
Preheat the oven to 425 degrees F.
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.
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.
