Roasted Peruvian Heirloom Potatoes with Lemon & Herbs
- 2 lbs Peruvian fingerling potatoes, washed
- 4 oz unsalted butter, melted
- 1 T fresh flat-leaf parsley, minced
- 1 T fresh chive, minced
- 1 T fresh thyme
- 2 lemon, zest and juice
- 1 lemon wedge, garnish
Place potatoes into bowl. Pour melted butter into the bowl. Add salt and pepper and toss.
Place in round roasting pan and onto grill. Cook at 300°F 50/50 for 20 minutes. Add parsley, chives, thyme, zest, and juice of lemon. Toss to infuse.
- Pour into bowls. Top with lemon wedge and serve.