~2 lbs. (small) new or fingerling potatoes, halved
1 Tb. unsalted butter, melted
1 Tb. olive oil
Freshly ground black pepper
Instructions
Heat oven to 425 degrees.
In a food processor, combine rosemary, parsley and thyme; pulse a few times. Add lemon zest and salt and pulse a couple more times; transfer to a small bowl and set aside until ready to use.
In a medium bowl, combine butter, olive oil and potatoes and toss to coat the potatoes well. Sprinkle with a few grinds of pepper.
Place potatoes on a baking sheet, making sure they’re in one layer, with room in between each.
Bake about 25 minutes -- they should be just about fork tender at this point.
Remove potatoes and sprinkle with the Herb Salt. Return to oven for another 5 minutes. Test for doneness then remove.
Notes
For best results, be sure to pick up firm little, new potatoes (fingerlings work great, too) with no blemishes.
Recipe by My Delicious Blog at https://www.mydeliciousblog.com/herb-citrus-roasted-potatoes/