"Pineapple" Potatoes

4 waxy potatoes (red, white, yellow/gold)

4 Tbsp Butter

2 cloves of garlic

1 heaping Tbsp of a Mix of fresh herbs (thyme, rosemary, oregano, sage, chives, etc...) , 

or

1 Tbsp dry herbs
1 tsp salt

1 tsp pepper

In a small pot over low heat, melt your butter and add your garlic, allowing it to cook for about 3 minutes. Do not let your butter brown. Add your herbs, salt & pepper mix thoroughly, then turn off the heat.

Preheat your oven to 375 degrees

Slice your potatoes in half length-wise. With the cut side down on your cutting board, gently slice your potatoes at an angle, without cutting all the way through. To help, you an put skewers or chopsticks along the outside of the potatoes to stop you from cutting all the way through. Next, turn your potatoes 90 degrees and slice again at an angle, not going all the way through. Your potatoes should have a diamond-like shape cut into them.

On a sheet pan lined with aluminum foil, place potatoes flat side down. Using a pastry brush or a spoon, brush your butter mixture on top of the potatoes so they are thoroughly covered. It may take a couple of passes. 

Place your potatoes in the preheated oven and roast for about 25 minutes. Keep an eye on them and when they are golden and tender, they are ready. 

**For some extra flavor, try sprinkling grated parmesan cheese on top and bake for another 5 minutes. 

ENJOY!