HERB ROASTED FINGERLING POTATOES & PARSLEY BUTTER

1 pound fingerling potatoes

1 1/2 tsp. fresh, finely chopped rosemary

1 tsp. freshly finely chopped parsley

2-3 T extra virgin olive oil

Sea Salt to taste

Fresh ground pepper to taste

Preheat oven to 425.  Wash potatoes, pat dry, slice in half.  Place in bowl, add olive oil, rosemary, parsley, salt & pepper.  Toss to coat.  Place on baking pan or cookie sheet, put in oven for 25-30 min.  Turn every 10-15 min.  Test for doneness after 25 min.  Serve immediately.    (serves 4)

PARSLEY BUTTER

4 T unsalted butter, softened

1 T finely chopped Italian parsley

1/4 tsp. grated lemon zest

1 tsp.  fresh lemon juice

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

Combine all ingredients, using the back of a fork, mash and stir until evenly distributed, Cover and refrigerate until ready to serve.

SERVE ON TOP OF FILET MIGNONS!

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