Ingredients:
- 1 ½ lbs little potatoes, halved
- 1 ½ cups fresh basil & parsley, leaves only use equal parts of each, or a little more basil
- 1 Tbsp lemon juice
- ⅓ cup olive oil, plus a little more for roasting the potatoes
- 1 clove garlic
- pinch salt
Directions:
- Preheat the oven to 400 °F and line a baking sheet with parchment paper.
- Add your halved potatoes to a bowl. Toss with olive oil and salt. Transfer to the baking sheet. Bake for 25-30 minutes, until tender and golden brown.
- Meanwhile, make your herby dressing. Add herbs, lemon juice and garlic to a food processor. While it’s processing, slowly drizzle in the olive oil. Stop occasionally to scrape down the sides of the processor with a spatula. Continue to process until all the herbs are broken down and no large pieces remain. Add salt to your taste preference.
- Once your potatoes are done, let them cool slightly. Transfer to a serving platter or bowl, drizzle the herby dressing on top. Serve and enjoy!
Notes
Recipe from Harvest Table Nutrition
