INGREDIENTS
6
Yukon Gold potatoes – medium sized (washed and cut in half lengthwise)
4 tbsp
olive oil (divided)
1 tsp
Kosher salt
1 tsp
black pepper
1/2 tsp
favorite dried herb or herb mix. I love blends or rosemary & garlic; with or without lemon peel (chili powder, thyme (possibly Herbes de Provence or Bouquet Garni. These can ordered from Penzeys or found in the spice aisle))