Ingredients

The following ingredients have 4 Servings
  • 2 lbs mini potatoes
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1/4 cup melted butter ( or a mixture of butter and olive oil, or entirely olive oil)
  • 3 tablespoons mixed fresh herbs (parsley, thyme, basil and oregano)
  • 1 pinch of salt
  • 1 pinch of pepper
  • 1 pinch of red pepper
  • optional: lemon zest (, capers, jalapeno, Parmesan cheese)

Instruction

  • Preheat the oven to 425 degrees F.
  • Place each potato on a flat countertop. Take a small knife, slice along the potato thin slices of about 1/16 inch thickness making sure not to go all the way. Slice about half way deep only along the potato.
  • Place the sliced potatoes on a parchment lined baking sheet and toss them evenly with salt, pepper and olive oil.
  • Roast the potatoes in the oven for about 20-25 mins until tender on the inside and crispy on the outside.
  • In the meantime, place all the butter ingredients in a small bowl and mix them well.
  • Once the potatoes are out of the oven and still hot, take a brush or small spoon and divide the butter evenly on the tops, sides and inside each slice of the potatoes.
  • Sprinkle with Parmesan cheese if desired.