Lemony Salt-Roasted Fingerling Potatoes               

 tags (edit): Thanksgiving Bake Advance Food & Wine Magazine @Vogel @Try Soon! Side Dish  

 

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.

Ingredients

2 large sage leaves chopped
1 teaspoon Rosemary chopped
1 teaspoon thyme leaves
1 teaspoon lemon zest finely grated
1 tablespoon kosher salt
4 pounds fingerling potatoes halved lengthwise
2 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter melted
Freshly ground pepper


 

Instructions
 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.


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Yields: 8 Servings
     Food & Wine magazine, November 2006, page 130

 notes:  Recipe by Melissa Rubel

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