Photo: Mixed Roasted Potatoes With Herb Butter Recipe
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
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.
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.
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.
When the potatoes are done, put them into a large bowl, toss with the herb butter and serve immediately.
Photograph by Kana Okada
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By patternista
Austin, Texas
on April 03, 2013
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Yummy. Really enjoyed it with roasted leg of lamb for Easter. I wasn't sure about boiling the potatoes first but it worked out great. I think the key is too make sure the potatoes are completely dry before you roast them. I used less russet and more red potatoes. Surprisingly the sweet potatoes came out the best. My family usually does not like sweet potatoes but ate these right up. Herb butter was awesome. We also used it on the bread! I used olive oil instead of canola.
By kmd84
on March 31, 2013
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Loved this recipe. Will be making this again. My family loved the herb butter with the mixed potatoes. It is important to let the potatoes dry before roasting if you want that extra crunch.
By mrssimptom
Estes Park, CO
on March 31, 2013
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Quite possibly my favorite Sandra Lee recipe - - and I love many of hers!
The only thing I do differently is microwave the potatoes (8-10 minutes for the first step rather than boiling them. I've tried both ways and prefer the microwave - - it seems to make them a little less mooshy in the end.
And for a perfect one-dish dinner - - lightly brush bone-in, skin-on chicken breasts with olive oil, add a little salt and pepper, and place on top of the potatoes with a roughly-chopped onion mixed in. Roast as directed in Sandra's original recipe. The chicken juices get all down through the potatoes and onions. Soooo good!!
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