There’s absolutely no doubt left, y’all. Summer. Is. Here. I think the “feels like” today was 107 degrees. It’s the kind of weather in which I put deodorant in more places than usual (TMI?) and don’t want to stand over the stove if I can avoid it. Light and easy dishes are a must and this heat gives me plenty of inspiration. While grocery shopping a while back, I locked eyes with a cute little bag of baby potatoes comprised of red, yellow, and PURPLE varieties. *insert heart-eye emoji* Purple is and always has been my favorite color and since I can’t always find purple potatoes in my local grocery store, I knew I had to whip up something special. The result was this dish: crisp, bright, buttery potatoes perfect for this warm weather–especially because they’re made in the oven! Yes, that’s right. Coating the taters in a mix of oil and melted butter and not overcrowding the pan was key to getting them deliciously crispy in the oven. I tested these more than once [and gobbled them up each time] to make sure they would be just right before sharing them with y’all. 🙂 These are great as a meal-prep component, dinner side dish, or to take to a cookout. I hope you’ll try them and let me know how they turn out.
1.5 pounds baby potatoes
2 tablespoons melted butter
1 tablespoon olive oil
Juice of one lemon
1 tablespoon roughly chopped chive plus more for garnish
1 clove garlic, chopped
Sea salt and black pepper to taste
Makes about four servings.
Cut potatoes into halves and place into a bowl.
Add remaining ingredients to potatoes and toss well.
Spread potatoes out in one layer on a baking sheet and bake at 375 degrees for about 40 minutes.
Garnish with additional chive when serving.
I hope you’ll try these and let me know your thoughts. Thanks for reading!