Simple roasted potatoes seasoned with your favorite herbs are the classic accompaniment to both roasted and braised meats and poultry. Although thyme, rosemary and sage are the herbs you’re most likely to see tossed with potatoes, here the use of fresh mint and a bit of grated lemon zest puts a new spin on the classic.
Roasted Potatoes with Mint and Lemon
1 lb. (500 g) red baby potatoes, halved lengthwise
1 lb. (500 g) yellow baby potatoes, halved lengthwise
1/4 cup (1 1/4 oz./37 g) kosher salt, plus more, to taste
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter
Grated zest of 1 lemon
1 Tbs. finely chopped fresh mint, plus 15 small mint leaves
Freshly ground black pepper
1 Tbs. extra-virgin olive oil
Preheat an oven to 400°F (200°C).
Place both types of potato and the 1/4 cup salt in a large saucepan and add enough cold water to cover the potatoes. Bring to a boil over high heat and boil for 20 minutes.
Meanwhile, in a small saucepan over medium heat, melt the butter. Stir in the lemon zest and the 1 Tbs. chopped mint along with a few grinds of pepper. Remove from the heat and set aside.
Drain the potatoes and return them to the saucepan. Pour the butter mixture over the potatoes and drizzle with the olive oil. Stir to thoroughly coat the potatoes, then spread the potatoes in a single layer in a large baking dish. Season generously with salt.
Transfer to the oven and roast the potatoes until the skin is crisp and the potatoes are tender when pierced with a small knife, about 20 minutes.
Remove from the oven and let stand for 5 minutes. Sprinkle with the remaining mint leaves and serve immediately. Serves 4 to 6.
Williams-Sonoma Test Kitchen