Potatoes with Lemon-Parmesan Butter and Olives

Ingredients:

• 3 pounds Idaho® Huckleberry Gold or Idaho^® Yukon Gold potatoes, unpeeled
• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons unsalted butter, melted
• 1 lemon, zested and juiced
• 1/2 cup kalamata olives, pitted, torn in half, or a mix of Kalmata and green olives
• 1/2 cup Parmesan cheese, grated, divided 
• Fresh herbs, chopped

Directions:

1. Preheat oven to 350°F. 
2. Wash and dry Idaho^® potatoes. Cut potatoes into halves or quarters, making sure they are uniform in size for even cooking. 
3. Toss potatoes, oil, salt and pepper in a large mixing bowl until completely coated.  
4. Lay potatoes cut-side down on a sheet tray and roast until tender. Depending on size of potatoes, begin checking for doneness after 12 minutes. When potatoes can be easily pierced with a fork, they are done. Remove from the oven and let rest for 2 minutes.
5. Use a flat spatula to release potatoes from sheet tray and transfer to a mixing bowl. Toss potatoes with butter, lemon zest, lemon juice, olives and half of the Parmesan.  
6. Place on serving tray and top with remaining Parmesan. Garnish with your favorite herbs.