INGREDIENTS
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2 large sage leaves, chopped
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1 teaspoon chopped rosemary
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1 teaspoon thyme leaves
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1 teaspoon finely grated lemon zest
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1 tablespoon kosher salt
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4 pounds fingerling potatoes, halved lengthwise
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2 tablespoons extra-virgin olive oil
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2 tablespoons unsalted butter, melted
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Freshly ground pepper