Ingredients:

• 2 pounds Idaho® fingerling potatoes, sliced in half lengthwise
• 6 tablespoons unsalted butter
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 tablespoons Litehouse® poultry seasoning
• 1 teaspoon Litehouse® freeze-dried chives
• 1 tablespoon Litehouse® freeze-dried parsley

Directions:

1. Preheat oven to 375°F (350°F for convection).   
2. In a small pot, melt butter over medium heat. When the butter has just started to brown, remove from heat.
3. Add dried herbs to barely browned butter.
4. In a medium bowl, combine sliced fingerlings, butter herb mixture, salt, and pepper. Toss to coat potatoes.
5. On a parchment-lined baking sheet, place potatoes cut side down in a single layer and roast for 25 minutes or until easily pierced with a knife.