Mixed Roasted Potatoes with Herb Butter
(from mchelelau’s recipe box)
Source: http://www.foodnetwork.com/recipes/sandra-lee/mixed-roasted-potatoes-with-herb-butter-recipe2.html
Prep time: 15 minutes
Cook time: 55 minutes
Categories: Side
Ingredients
- 1 1/2 pounds russet potatoes
- 1 1/2 pounds red-skinned potatoes
- 2 pounds sweet potatoes
- Kosher salt
- 1 tablespoon canola oil
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh thyme
- 1/2 tablespoon chopped fresh rosemary
- Freshly ground pepper
Directions
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Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with water and add salt to taste. Bring them to a boil, cook for 10 minutes, drain and cool. The potatoes will only be partially cooked and should be completely dry before you roast them.
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Preheat the oven to 400 degrees F. Toss the potatoes with the canola oil and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
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While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, thyme and rosemary and add salt and pepper to taste.
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When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.