Roasted potatoes
Lemony, garlicky, buttery, herbed roasted baby potatoes
Equipment
- 1 12" x 7" pan
Ingredients
- 2 lbs. baby red rose potatoes
- ¼ c. melted butter
- ¼ c. olive oil
- ¼ c. lemon juice
- 4-6 garlic cloves peeled
- ½ t. salt to taste
- 1 t. pepper to taste
- 3 T. chopped, fresh parsley optional
- 3 T. chopped, fresh dill optional
Instructions
- Preheat oven to 400° F.
- Wash and quarter the potatoes.
- Grease a 12” x 7” casserole dish.
- Whisk butter, olive oil, lemon juice, salt, and pepper together, and set aside.
- Spread potatoes and garlic in the casserole dish, and drizzle with the butter mixture.
- Place casserole dish in the oven. Roast for 45 mins, stirring potatoes every 15 mins, until potatoes are fork-tender.
- Sprinkle with fresh herbs, if using. Serve hot.