Herbed Russet Potatoes
Serves: 48
 
Ingredients
  • 24 baby Dutch yellow potatoes, halved lengthwise
  • ½ cup unsalted butter
  • ¼ teaspoon minced garlic
  • ¼ teaspoon chopped fresh rosemary
  • ¼ teaspoon chopped fresh thyme
  • ¼ teaspoon chopped fresh sage
  • ¼ teaspoon kosher salt
  • ⅛ teaspoon ground black pepper
Instructions
  1. Preheat oven to 400°. Line 2 rimmed baking sheets with parchment paper.
  2. Using the small side of a melon baller or a levered 1-teaspoon scoop, carefully scoop out centers of each potato. Place potato skins in a large heatproof bowl.
  3. In a small sauté pan, melt butter over medium heat. Add garlic, rosemary, thyme, sage, salt, and pepper, stirring well. Cook until fragrant, approximately 3 minutes.
  4. Pour butter mixture over potatoes. Gently toss to coat potatoes. Arrange potatoes on prepared baking sheets with even spacing.
  5. Bake for 15 minutes. Use immediately.
Recipe by TeaTime Magazine at https://teatimemagazine.com/shepherds-pies/