This is one of our favorite Sunday morning breakfast items. The herbs make these potatoes taste so fresh. We eat these year around, but they are the most flavorful in the summer months when the herbs are plentiful. Be creative, use the herbs you have on hand! I even include a little mint, which adds another level of flavor.
2-2 1/2 pounds potatoes, chopped or whole (fingerlings)
1 tablespoon olive oil
1 teaspoon minced fresh rosemary
1 tablespoon lemon zest
1/4 cup parsley, finely chopped
1 teaspoon minced fresh mint
1 teaspoon minced fresh dill
1 large garlic clove, minced
1-2 tablespoons olive oil
Salt to taste
Preheat oven to 400 F
In a large bowl add the chopped potatoes. In a separate small bowl mix together 1 T olive oil and the minced rosemary. Add the rosemary mixture to the potatoes and toss until thoroughly coated. Pour the potatoes on a greased sheet tray and bake for 35-40 minutes until tender, stirring half way through the baking time.
While the potatoes are baking, add the lemon zest, parsley, mint, dill, garlic, and 1-2 T olive oil to a small bowl and mix thoroughly.
When the potatoes are done baking pour the hot potatoes into a bowl and stir in the herb topping. Salt to taste and enjoy!