Roasted Potatoes with Herb Butter


2 lbs russet potatoes
2 lbs red skinned potatoes
Kosher salt

1 tbs canola oil
4 tbs unsalted butter, at room temperature
1 tbs chopped fresh parsley
1 tbs chopped fresh thyme
1/2 tbs chopped fresh rosemary
Freshly ground black pepper


Cut potatoes into 2-inch cubes.  Add to large pot, cover potatoes with water and add salt to taste.  Bring to boil, cook for 10 minutes, drain and cool.  The potatoes will only be partially cooked and should be completely dry before they are roasted.

Preheat oven to 400°.  Toss potatoes with canola oil and spread them in one layer on a baking sheet.  Toast until crip and cooked through, about 45 minutes.

While potatoes roast, make her butter: mix softened butter with parsley, thyme, and rosemary and add salt and pepper to taste.

When potatoes are done, put them in large bowl, toss with herb butter and serve immediately.

*Derived from Sarah Lee for Food Network Magazine

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