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Simple and delicious. These potatoes are crispy on the outside, buttery on the inside, and seasoned to perfection with fresh herbs. Feel free to use just one type of potato. You can also mix and match the herbs to your liking. I found this combo especially flavorful but not overwhelming.
1 pound (1/2 kilogram) potatoes, scrubbed and cut into chunks or spears
1 pound (1/2 kilogram) sweet potatoes, scrubbed and cut into chunks or spears
2 tablespoons Gefen Olive Oil
Haddar Kosher Salt, to taste
freshly ground Gefen Pepper, to taste
4 cloves garlic, minced
1 and 1/2 tablespoons fresh thyme
1 and 1/2 tablespoons fresh oregano
1 and 1/2 tablespoons fresh parsley (leaves only)
1 tablespoon cilantro (leaves only)
2 tablespoons butter, or more, to taste
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a small bowl, mix olive oil, seasoning, garlic, and all herbs. Place cut potatoes into a large bowl. Pour oil mixture over it and mix well.
Place onto a Gefen Parchment-lined baking pan in a single layer. Dot with small pieces of butter.
Bake for a total of one hour, removing the pan from the oven every 15 minutes to flip over the potatoes.
Remove from oven and cover baking pan with foil. This allows potatoes to steam and they get buttery soft.
Styling and Photography by Chavi Feldman
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