Quick, easy and delicious, these potatoes will be the star of the meal!
20minipotatoescut in half
1-2Tbspolive oil(just enough to coat the bottom of your baking sheet)
2Tbspbutter(can use 1 Tbsp butter/1 Tbsp olive oil or all olive oil, as well)
1Tbspfresh parsleyfinely chopped
1/2tspfresh thyme leaves(or a pinch of dried)
Flaky saltfor serving
Lemon wedgesfor serving
Preheat oven to 425 F.
Pour olive oil on to a baking sheet or cast iron skillet and brush to spread in to a thin even layer. Sprinkle evenly with Kosher salt. Place potato halves, cut side down in a single layer on baking sheet. Roast in preheated oven for about 20 minutes, or until under-side of 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 in to skillet with garlic herb butter. Toss to coat, then remove to a serving plate. Sprinkle with flaky salt and drizzle with fresh lemon.