Lemony Salt-Roasted Fingerling Potatoes

1. 1

   Preheat the oven to 425.

2. 2

   In a mini food processor, pulse the sage, rosemary and thyme until finely chopped.

3. 3

   Add the lemon zest and pulse to blend.

4. 4

   Add the salt and pulse until finely ground.

5. 5

   Transfer the herb salt to a small bowl.

6. 6

   In a large bowl, toss the potatoes with the oil and butter and season with pepper.

7. 7

   Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes.

8. 8

   Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden.

9. 9

   Transfer to a bowl and serve hot or warm.

* Per serving · 4 servings · Values may vary.

No additional tips available.