We had our first potato harvest of the season yesterday, so I roasted them to celebrate.
Roasted Red Potatoes
with Garlic Herb Butter
2 lb small red potatoes (quartered)
1/4 cup olive oil
3 tablespoons unsalted butter
3 cloves garlic (finely chopped)
2 tablespoons fresh thyme (chopped)
2 tablespoons fresh parsley (chopped)
kosher salt and pepper
1.) Preheat oven to 400 degrees.
2.) Pour olive oil into pan and heat in oven ten minutes before adding potatoes. Shake pan several times while cooking to cook evenly.
3.) Add potatoes to pan.
4.) Roast forty-five minutes until crisp.
5.) Drain potatoes on paper towels to absorb oil.
6.) In a sauté pan, melt the butter. Add garlic and sauté until golden brown. Add herbs and stir. Quickly remove from heat. Pour over potatoes. Salt and pepper to taste.
7.) Serve.