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| United States Potato Board |
From: Chef William Wesner, The Blue Sea Grill, Baltimore, MD. Yield: 24 servings.
4 lb., 8 oz. small Red Bliss potatoes
4 lb., 8 oz. small Purple Peruvian potatoes
4 lb., 8 oz. small Yukon Gold potatoes
3⁄4 cup olive oil
1⁄3 cup chopped parsley
1⁄3 cup chopped tarragon
1⁄3 cup chopped thyme
3 Tbsp. chopped rosemary
11⁄2 Tbsp. salt
1 Tbsp. black pepper
Cut potatoes in half. Simmer until tender, drain and cool. In large saute pan, heat oil over high heat. Add potatoes, herbs, salt and peper. Toss briefly to coat potatoes. Transfer to sheet pan. Roast in 500°F oven for about 5 minutes, or until golden.
