Herbs De Olympic Roasted Potatoes

Crispy-edged baby potatoes roasted with Herbs De Olympic and garlic, finished with a honey-lemon butter. Made to go with the Herb & Goat Cheese Stuffed Roast Salmon and roasts in the same 400°F oven. Serves 4–6.

Pairings

Roast veg
Rissoto

RECIPE CARD

Herbs De Olympic Roasted Potatoes

────────────────────────

Ingredients

2 lb baby or fingerling potatoes, halved
3 T olive oil
1 T Herbs De Olympic, plus a pinch to finish
6 cloves garlic, smashed
Black pepper
1 T butter
2 tsp honey
½ lemon, zested and juiced
Fresh thyme or chives, to finish
Flaky salt, only if needed

Instructions

Heat the oven to 400°F (425°F if roasting on their own for extra crunch).
Toss the potatoes with the olive oil, Herbs De Olympic and pepper. Spread cut-side down on a sheet pan.
Roast 20 minutes without moving them, until the cut sides are deep golden.
Add the garlic, toss, and roast another 10–15 minutes until tender and crisp.
Melt the butter with the honey, lemon juice and a pinch of Herbs De Olympic. Pour over the hot potatoes and toss.
Finish with lemon zest and fresh thyme or chives. Taste before adding any salt.

Plating

Timing with the salmon: start the potatoes first; when you toss in the garlic, put the salmon in and both finish together. Watch the salt: the blend has smoked salt, so taste before salting.

Get the blend: Herbs De Olympic in the Shop

────────────────────────

Schossow Kitchen · schossowkitchen.com