Parsley, Sage, Rosemary, and Thyme – Potatoes!

Just like the song, these potatoes are a medley of flavor notes and textures. Crispy, crunchy on the outside and creamy, smooth on the inside they are a perfect side dish for roasted beef or pork loin entrees for your holiday meal.

Mixed Roasted Potatoes with Herb Butter

Recipe courtesy Sandra Lee

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

Directions:

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 and toss with the herb butter.

Serves 6. Cook Time 1hr 15 min

*Make sure you use the orange-red sweet potatoes.