2 large sage leaves, chopped
1 tsp thyme leaves
4 lb fingerling potatoes, halved lengthwise
2 Tbsp unsalted butter, melted
Freshly ground pepper
Preheat the oven to 425°. In a mini food processor, pulse the sage and thyme until finely chopped. 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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