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.
