Seasoned Roasted Potatoes
2 lbs. small red potatoes, peeled
1 Tbsp. kosher salt
4 Tbsp. butter, softened
1 Tbsp. parsley, finely chopped
1 Tbsp. chives, finely chopped
Salt and pepper to taste
Place potatoes in a medium large pot and fill with cold water until potatoes are covered. Add one tablespoon of salt to pot. Bring to a boil. Reduce heat and simmer for 10 to 20 minutes until a knife pierces a potato with a little resistance. Cooking time depends on the size of the potatoes. Do not overcook or potatoes will fall apart. Remove potatoes from the water and let cool completely in the refrigerator. Melt three tablespoons butter in a large cast iron or non-stick skillet over medium high heat. Cook cooled potatoes in butter, turning them regularly, for about 10 to 15 minutes or until they are golden brown on all sides. Remove from heat and place potatoes in a serving bowl. Mix one tablespoon of butter with chopped herbs. Add butter and herb mixture to potatoes and toss until the butter is melted and herbs are distributed over potatoes. Add salt and pepper to taste. Serve immediately.