Lemony Salt-Roasted Fingerling Potatoes

By [e-mail]

Ingredients

• 2 chopped large sage leaves
• 1 t chopped rosemary
• 1 t chopped thyme
• 1 t finely grated lemon zest
• 1 T Kosher salt
• 4 lbs fingerling potatoes, halved lengthwise
• 2 T olive oil
• 2 T melted butter
• Freshly ground pepper

Preparation

Step 1

Preheat oven to 425. In mini food processor, pulse sage, rosemary & thyme til finely chopped. Add lemon zest & pulse to blend. Add salt & pulse til finely ground. Transfer to small bowl.
In large bowl, toss potatoes with oil & butter; season with pepper.
Spread potatoes in single layer on rimmed baking sheet, roast 25 min. Season potatopes generously with herb salt, toss well & continue baking 5 min or til potatoes are golden.