Mixed Roasted Potatoes with Herb Butter

Total Time:
2 hr 20 min
Prep:
45 min
Inactive:
20 min
Cook:
1 hr 15 min

Yield:
6 servings
Level:
Intermediate

Ingredients
  • 1 1/2 pounds russet potatoes
  • 1 1/2 pounds red potatoes
  • 1 1/2 pounds sweet potatoes
  • Kosher salt
  • 1 tablespoon canola oil
  • Freshly ground black pepper
  • 1/4 cup unsalted butter, room temperature
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon chopped fresh sage
  • 1 tablespoon chopped fresh rosemary
  • 1 tablespoon chopped fresh thyme
Directions
  • Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.

  • Preheat the oven to 400 degrees F.

  • Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.

  • While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.

  • When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).


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    This recipe is featured in:

    The Best Christmas Recipes