Ingredients

The following ingredients have 4 Servings
  • olive oil for the pan
  • 1¾ pound Idaho Baby Dutch Yellow Potatoes, (washed and dried)
  • 4 tablespoons unsalted butter, (softened)
  • 1 tablespoon mixed fresh herbs (I use sage, oregano and thyme), (finely chopped)
  • ½ teaspoon garlic, (minced)
  • ⅛ teaspoon salt
  • ground black pepper to taste

Instruction

  • Preheat the oven to 400°F and drizzle the bottom of a sheet pan with olive oil. Place the potatoes on the pan and once the oven is ready, roast them until they're tender, about 25 minutes. A fork should easily slide in and out, and the skin should be beginning to wrinkle. When you remove them from the oven, turn the heat up to 425°F.
  • While the potatoes are roasting, in a small bowl, mix the butter with the herbs, garlic, salt and pepper. Set aside.
  • Once the potatoes come out of the oven, use a smooth meat mallet or the bottom of a your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. Sprinkle with a bit of salt and pepper and place them in the now 425°F oven until the undersides of the potatoes are becoming golden, about 10 minutes. Then flip them over and continue to roast until golden, about another 10 minutes.
  • Remove the pan from the oven and add a small dollop of the prepared garlic-herb butter to each potato. Let it melt and serve!