Crispy Oven-Roasted Herb Potatoes

Preheat oven to 425ºF. Place a large cast iron skillet in oven while it preheats. (If you do not have a cast iron skillet, you can use a sheet pan.)

Depending on size of potatoes, cut into halves or quarters so that they’re even-sized. Place potatoes in a large bowl and toss with melted butter, olive oil, rosemary, thyme, garlic and pepper flakes. Season well with kosher salt and black pepper.

Once oven has reached temperature, carefully take out cast iron skillet (be careful, it’s hot!). Spread potatoes in an even layer and place back into oven. Roast potatoes for about 30–40 minutes until they’re crisp on the outside and tender on the inside when pierced with a paring knife. Be sure to flip potatoes a few times during the roasting process to ensure even cooking.

Once done, remove skillet from oven. Toss potatoes with chopped parsley and squeeze fresh lemon over them.