Simple seasonings coat these crisp, golden-brown potatoes, making them a good accompaniment to most main courses. This is one of those recipes that you can put your own signature on. Switch out lemon juice for white wine or use melted tallow instead of butter and oil. Add a touch of grated Parmesan cheese once the potatoes are done for a slightly cheesy flavor. Other herbs that work nicely are mint and thyme. It is difficult to go wrong with this recipe.
Servings: 4-6
Ingredients:
- • 2½ pounds baby potatoes, Yukon Gold preferred, washed and unpeeled, if large cut in half
- • 2 tbsp melted unsalted butter
- • ¼ cup olive oil
- • 2 tablespoons fresh lemon juice
- • ¼ tsp paprika
- • 1½ tsp salt
- • ½ tsp ground white pepper
- • 2 tbsp finely chopped fresh herbs like basil, chives, rosemary, and Italian parsley
Directions:
- • Preheat oven to 425ยบ F
- • Bring a large pot of water to boil
- • Add potatoes to the water and blanch for 3 minutes
- • Drain potatoes and dry well
- • Transfer potatoes to a parchment-lined sheet pan
- • In a small bowl, stir together butter, olive oil, lemon juice, paprika, salt and pepper
- • Pour butter mixture over the potatoes with a large spoon, coating them evenly
- • Roast the potatoes for 45 minutes, turning every 15 minutes
- • Garnish with fresh herbs and serve immediately
