Ingredients:
3 pounds Yukon gold potatoes, scrubbed and cut into 3/4-inch pieces
2 tablespoons olive oil
Salt and pepper
6 tablespoons salted butter
1 tablespoon minced fresh rosemary
1 tablespoon minced fresh thyme
1 teaspoon finely grated lemon zest
1/4 teaspoon crushed red pepper
4 garlic cloves, finely grated
Directions:
Preheat the oven to 450°F. In a 12-inch cast iron pan, toss the potatoes with the olive oil and a heavy pinch each of salt and pepper. Roast for 35 minutes.
Meanwhile, in a small bowl, stir together the butter, rosemary, thyme, lemon zest, crushed red pepper, and garlic to incorporate. After the 35 minutes, dollop the compound butter over the potatoes and toss to coat. Roast for another 25-30 minutes until golden and crisp. Taste and adjust seasoning with salt and pepper, then serve.