In this dish, hardy herbs are roasted with the potatoes and onions, infusing them with flavor. Then tender herbs are tossed with the hot potatoes just before serving; the heat brings out the herbs’ flavors, but they stay green and fresh tasting.
Position a rack in the center of the oven and heat the oven to 450°F. Oil a large rimmed baking sheet.
In a medium bowl, toss the potatoes with the olive oil and 1 tsp. salt to coat.
Sprinkle the hardy herbs over the bottom of the baking sheet, spread the onion slices over the herbs, and top with the potatoes, cut side down. Scrape any olive oil remaining in the bowl over the potatoes.
Roast until the potatoes are tender and brown on the edges, 30 to 35 minutes. Transfer the potatoes and onions to a bowl and toss with the tender herbs. Season to taste with sea salt, if using, or kosher salt and serve.
nutrition information (per serving):
sat fat g
Photo: Scott Phillips