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1
Turn on the oven to 350 degrees Farenhiet. Chop the baby potatoes in quartets
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2
Finely chop the garlic. Divide into 2 portions
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3
Add the potatoes in a bowl, season with freshly ground himalayan pink salt, lemon pepper and some dried tarragon leaves [leave some tarragon leaves for later use], and half of chopped garlic. Add olive oil and mix well.
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4
Spread it on a Flat oven safe plate in 1 layer and put inside the oven once it is heated up. I used a pizza stone as the plate, which was already hot inside the oven, but you can use any plate. Leave it in the oven for about 20-30 minutes, or until the potatoes are almost done. After that, turn on the broiler in the oven for about 5 minutes, closely watching the potatoes so that these don't get burnt. Turn off the oven.
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5
Roast the hazelnuts (or any nuts) in a plate in microwave at 30 second intervals. Hazelnuts don't take too long to get roasted so be careful to not burn these.
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6
Chop the basil and mint leaves in Chiffonade. Chop hazelnuts into tiny squares.
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7
Once the potatoes are out of the oven, heat 1/2 tablespoon of olive oil in a pan, add the remainder of chopped garlic. Saute.
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8
Add the roasted potatoes. If the potatoes are already roasted well, then saute for a minute and add the chopped basil, mint, more salt and pepper if needed, some more tarragon, lemon juice and chopped hazelnuts. Stir quickly for 1/2 a minute and turn off the heat. If the potatoes need some more roasting/cooking then you can let it cook on the pan before adding all the greens and spices. The key is to not let the greens wither much in the heat.
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9
Serve it in a bowl as a side dish, garnish with herbs. Enjoy
