HERB AND BUTTER ROASTED POTATOES
I ended up putting these in a frittata with spinach, cheddar, scallions and chives, but they are a great brunch side on their own!
INGREDIENTS:
1 1/2 pounds of baby multi-colored potatoes (sliced), 2 sprigs of rosemary, 5 sprigs of thyme, 1 teaspoon of red pepper flakes, 2 tablespoons of butter (melted), 1 tablespoon of extra-virgin olive oil, 6 cloves of garlic (with skin on), salt and pepper.
INSTRUCTIONS:
Preheat oven to 400 degrees.
Toss the sliced potatoes with the herbs, butter, olive oil, red pepper flakes, garlic, and the salt and pepper in a large bowl.
Lay a piece of parchment paper on a baking sheet, and cook the potato slices in batches so that they aren't stacked on each other while baking. Leave them in the oven until they develop some golden color, about 15-20 minutes. You can cook them longer or slice them more thinly if you want them crispier. You can use the roasted garlic cloves afterwards to spread on a nice piece of bread!
