Prep 10 mins
Cook 45 mins
- 6 -8 russet potatoes
- 2 tablespoons unsalted butter
- 2 tablespoons salad oil
- 1 1⁄2 teaspoons fresh lemon rind
- 1 tablespoon chopped parsley
- 1 tablespoon chives
- 1 pinch of freshly grated nutmeg
- salt and pepper
- Bake the potatoes until done.
- Peel when cool enough to handle.
- Place potatoes on a warm serving dish.
- Heat the rest of the ingredients in melted butter.
- Pour over the potatoes and roll potatoes in the herbed butter.