Recently I roasted small purple potatoes for Father’s Day, and they came out delicious. Using a  good quality olive oil and lots of herbs while roasting on high heat is a method that can be used on any veggies to make them delicious! I really enjoy utilizing all of my fresh summer herbs  and very often I will roast some fresh vegetables for a nice side. 

For my herb roasted potatoes you will need:

About 1 ½ lbs assorted colored baby potatoes sliced in half 

2 tablespoons olive oil 

2 teaspoons fresh rosemary chopped

2 teaspoons fresh thyme leaves

½ teaspoon garlic powder

Salt and pepper 

For the finishing compound butter you will need:

1 stick of butter softened

2 cloves garlic microplaned or finely chopped

2 tbsp fresh chives 

2 tbsp fresh parsley 

Zest of 1 lemon

To begin your compound butter,  take softened butter and fold in your chopped herbs, garlic, and lemon zest. It is as easy as that! I like to place it into an airtight container and let it sit to harden for a few hours in the fridge before using it to finish my potatoes.

Once some time has passed, heat your oven to 425 degrees. Place your potatoes on a sheet pan and drizzle with olive oil. Add your herbs, garlic powder and salt and pepper and toss well. Roast for about 40 minutes tossing every 15 minutes or so. Finish with a few spoonfuls of your compound butter and enjoy! Don’t forget, this method of cooking can work on other summer veggies such as zucchini and squash, but I would recommend turning the heat down to 400 and roast for 30 minutes. Have a wonderful weekend!