Lemony Salt-Roasted Fingerling Potatoes
This lemon-scented herb salt makes a great seasoning for everything from roasted white fish to grilled chicken and pork to steamed vegetables—and of course, any kind of potato. Grinding the sage, rosemary and thyme into the salt, rather than just stirring it in, helps intensify and meld the flavors.
|2||large sage leaves, chopped|
|1 teaspoon||chopped rosemary|
|1 teaspoon||thyme leaves|
|1 teaspoon||finely grated lemon zest|
|1 tablespoon||kosher salt|
|4 pounds||fingerling potatoes, halved lengthwise|
|2 tablespoons||extra-virgin olive oil|
|2 tablespoons||unsalted butter, melted|
|freshly ground pepper|
Preheat the oven to 425°. In a mini food processor, pulse the sage, rosemary and thyme until finely chopped. Add the lemon zest and pulse to blend. Add the salt and pulse until finely ground. Transfer the herb salt to a small bowl.
In a large bowl, toss the potatoes with the oil and butter and season with pepper. Spread the potatoes in a single layer on 2 large rimmed baking sheets and roast for 25 minutes. Season the potatoes generously with the herb salt, toss well and continue baking for 5 minutes, or until the potatoes are tender and golden. Transfer to a bowl and serve hot or warm.