1-2Tablespoonsextra virgin olive oil, (just enough to coat the bottom of your baking sheet)
1teaspoonKosher salt
Sauce:
2Tablespoonsbutter, (can use 1 Tbsp butter/1 Tbsp olive oil or all olive oil, as well)
1Tablespoonfresh garlic, finely chopped
1Tablespoonfresh parsley, finely chopped
1/2teaspoonfresh thyme leaves, (or a pinch of dried thyme leaves)
Flaky salt, for serving
Lemon wedges, for serving
Prevent your screen from going dark
Instructions
Preheat oven to 425 F. (regular bake setting/not fan assisted)
Pour olive oil onto a baking sheet or cast iron skillet and brush to spread into a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on a baking sheet. Roast in preheated oven for about 20 minutes, or until underside of the potatoes are golden brown.
When potatoes are almost finished roasting, melt butter in a skillet over medium heat. Add garlic and cook, stirring, until garlic is soft and fragrant, but not browned. Turn off heat under pan. Add parsley and thyme. Stir to combine.
As soon as potatoes are removed from the oven. Spoon into skillet with garlic herb butter. Toss to coat, then remove to a serving plate. Sprinkle with flaky salt and drizzle with fresh lemon.
Notes
Be sure to read the notes above this Recipe Card, for more tips on making this recipe.