Mixed Roasted Potatoes With Herb Butter

Sharon123's Note:

From Sandra Lee's Sandra's Money Saving Meals, Episode: Christmas! A great way to get creamy oon the inside, crispy on the outside with a delicious herb butter.

• Total Time: 1 hrs 35 mins
• Prep Time: 20 mins
• Cook Time: 1 hrs 15 mins

Ingredients:

Servings: 6

• 1 1/2 lbs russet potatoes
• 1 1/2 lbs red potatoes
• 1 1/2 lbs sweet potatoes
• kosher salt
• 1 tablespoon olive 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:

1. 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.
2. Preheat the oven to 400 degrees F.
3. 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.
4. 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.

Reviews

[AZPARZYCH]

Great potatoes! Only change I made was to use dried herbs. Loved that I could have sweet potatoes and DH had regular and I didn't have to make two separate dishes! Made for 123Hits.

[VeggieCook98]

What a wonderful recipe! I didn't have any red potatoes, so I used yukon gold. We all loved the sweet potatoes in it, so I might use only those next time. My only problem was that I don't think you should boil them first. I only had them in the oven for about 25 minutes, and they were very soft, but not crispy. The flavor was spot on though. :) Thanks!