Ingredients
1 1/2 lb. Yukon Gold potatoes or other waxy potato
1/4 c. extra-virgin olive oil
1/2 tsp. salt
1/2 c. chopped fresh flat-leaf parsley
1/4 c. Chopped fresh mint
1 tbsp. minced fresh thyme
1 tbsp. finely grated lemon zest (about 1 lemon, preferably Meyer)
1 pinch red pepper flakes
1 large clove garlic
tsp. Freshly ground black pepper
Preparation
Step 1Cut potatoes into small, uniform wedges (you should get 4 to 8 from each, depending on their size).Step 2In a large, heavy skillet, heat olive oil over high heat until sizzling. Add potatoes and sprinkle with 1/4 tsp. salt. Cook until golden brown, occasionally shaking skillet so potatoes don’t stick. Reduce heat to medium-low and continue to cook, stirring occasionally, until potatoes are tender when pierced with a fork, about 25 minutes.Step 3Meanwhile, in a large bowl, stir together parsley, mint, thyme, lemon zest, pepper flakes, garlic, 1/4 tsp. salt, and 1/8 tsp. freshly ground pepper. Set aside.Step 4Remove potatoes from heat, add to herb mixture, and toss until evenly coated. Season with additional salt and pepper, if needed. Transfer to a warmed bowl or small platter to serve.
