Fresh Herb Roasted Potatoes

2-3 lbs. red potatoes, cut in quarters
1 bunch fresh lemon thyme, chopped
4-5 sprigs fresh rosemary, chopped
2-3 cloves fresh garlic, minced
1 medium onion, sliced not too thin, not too thick
Extra virgin olive oil
Kosher salt and pepper
2 tbsps. butter
Preheat oven to 425 degrees.

Once everything is chopped and sliced, throw it all in a large baking sheet.  Drizzle a good amount of the olive oil, salt & pepper to your liking and with your hands, mix well.  Spread out in a single layer.

Place in preheated oven for 30-45 minutes, stopping halfway in between to turn once.  Five minutes before they're done, melt butter in large skillet.  Test the potatoes to see if they're done by poking it with a sharp knife or two prong fork.  If they easily slide in and out, then they're ready.  Now, place potatoes in pan with melted butter, gently and I mean GENTLY, mix in the butter for about 5 minutes.  Serve and enjoy.

Yum!!  If you're like my family and I, we don't waste any time in eating these savory, luscious, buttery chunks of loveliness.

I made these on Saturday and they're all gone so, no leftovers on Sunday.

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