This recipe has you making an herb salt to enhance the flavor of the potatoes. Keep this technique in your back pocket, because grinding herbs along with citrus zest into salts is not only a great gift for friends, it is an awesome way to quickly and uniquely intensify your dishes. You can also call it “fancy fries.”
- Two large or four smaller sage leaves, chopped
- 1 lb. fingerling potatoes, sliced lengthwise into ¼” wide pieces
- 1 tsp. kosher salt
- 1 tsp. lemon zest
- 2 tbsp. olive oil
- 2 tbsp. unsalted butter, melted
Preheat oven to 425.
Using a mortar and pestle, or mini food processor, or wooden spoon and sturdy bowl combine the sage, salt, and lemon zest and grind (or pulse) until finely ground. Transfer the herb salt to a covered container, as you won’t need quite half of it for this recipe.
Combine the potatoes, olive oil, and melted butter in a medium bowl and toss to coat. Grind pepper to taste on top of the potatoes.
Spread the potatoes on a single layer of a baking sheet and roast for 25 minutes. Remove from oven and season generously with herb salt, turning to coat, and return to the oven for another five minutes or until they are tender and gold. Serve warm.