- 6
- 45 mins
- 120 mins
Ingredients
- 1.5 lbs. russet potatoes
- 1.5 lbs. red potatoes
- 1.5 lbs. sweet potatoes
- Kosher salt
- 1 tablespoon canola oil
- Freshly ground black pepper
- 1/4 cup unsalted butter, room temp
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Preparation
Step 1
Cut potatoes into 2” cubes. Add to a large pot, cover with cold water and add salt. Bring to a boil, cook 10 minutes, drain and cool 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
Preheat oven to 400°F.
Toss potatoes with oil and salt and pepper, to taste and spread in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary and thyme and season it with salt and pepper, to taste.
When potatoes are done, put them into a large bowl {reserve 1 cup for the Round 2 Recipe}and toss with the herb butter.{Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash}