Roasted Mixed Potatoes with Herbed Butter (serves 6)
- 300 g sweet potato (1 medium)
- 150 g red potato (1 small or 2 very small)
- 150 g Yukon Gold Potatoes (1 small or 2 very small)
- 150 g Purple Potatoes (1 small or 2 very small)
- 1 Tbs olive oil
- 2 Tbs butter, brought to room temperature to soften
- 1/2 tbs fresh chopped sage
- 1/2 tbs fresh chopped rosemary
- 1/2 tbs fresh chopped thyme
- 1.5 tsp honey
- zest from small lemon
- ¼ tsp kosher salt
Preheat oven to 475 F. Lightly scrub potatoes and cut out any eyes or blemishes. Cut potatoes into 1” chunks. Toss in bowl with olive oil and salt, then spread in a single layer on parchment-lined baking sheet. Reduce heat to 400-425 F and roast for 10-12 minutes, turn once and continue roasting another 10-15 minutes until starting to carmelize/brown. While potatoes are roasting, combine honey, chopped herbs and lemon zest with butter in small bowl. When potatoes are done roasting, toss with herbed butter just before serving. *Note: A microplane is ideal for fine lemon zest.
Can’t Get Enough Note: This herbed butter is so delicious – and a small amount adds a lot of flavour to any roasted vegetables. So you’ll probably be happy if you make about 6x as much at a time. Once made, chill the butter for 10 minutes in the freezer, then scoop into a log shape on a piece of waxed paper or plastic wrap and roll tightly, sealing the ends and chilling until firm in the fridge. Now you can easily slice off a piece to add to whatever you like. This butter also freezes well – so you might want to split it into a couple of smaller logs, seal in an airtight bag and freeze.
Nutrition Facts (per serving): Calories 168, Total Fat 6.3g, Total Carbohydrates 25.9g (Dietary Fiber 3.2g, Sugars 5.2g), Protein 2.8g. % Daily Value*: Vitamin A 195%, Vitamin C 33%, Calcium 4%, Iron 8%
* Based on a 2000 calorie diet
Very high in Vit A & C. High in potassium.