| Level: | Intermediate |
| Total: | 2 hr 20 min |
| Prep: | 45 min |
| Inactive: | 20 min |
| Cook: | 1 hr 15 min |
| Yield: | 6 servings |
Ingredients
- 1 1/2 pounds russet potatoes
- 1 1/2 pounds red potatoes
- 1 1/2 pounds sweet potatoes
- Kosher salt
- 1 tablespoon canola oil
- Freshly ground black pepper
- 1/4 cup unsalted butter, room temperature
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh sage
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
Instructions
- Cut the potatoes into 2-inch cubes. Add them to a large pot, cover them with cold water, and add salt. Bring them to a boil, cook for 10 minutes, drain and cool for 20 minutes. The potatoes will now be only partly cooked and should be completely dry before you roast them.
- Preheat the oven to 400 degrees F.
- Toss the potatoes with the oil and salt and pepper, to taste, and spread them in one layer on a baking sheet. Roast until crispy and cooked through, about 45 minutes.
- While the potatoes are roasting, make the herb butter: Mix the softened butter with the parsley, sage, rosemary, and thyme and season it with salt and pepper, to taste.
- When the potatoes are done, put them into a large bowl (reserve 1 cup for the Round 2 Recipe) and toss with the herb butter. (Reserve 2 tablespoons butter for the Round 2 Recipe Pork Hash).
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 363 |
| Total Fat | 11 g |
| Saturated Fat | 5 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 8 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 20 mg |
| Sodium | 827 mg |
Reviews
don’t par boil the sweet potatoes, they become mushy. otherwise great recipe . well received.