Crunchy Summer Potato Medley | Roasted Potatoes With Hazelnuts & Herbs

• 1 pound Rainbow colored baby potatoes
• Handful Hazelnuts - a handful, roasted
• 2 teaspoons Garlic, finely chopped
• 3 sprigs Basil, chopped in Chiffonade
• 3 sprigs Mint, chopped in chiffonade
• 1/2 teaspoon Tarragon leaves - dried. Can use fresh ones as well.
• 1 pinch Himalayan pink salt. Can use normal salt as well
• 1 pinch Lemon pepper. Can use normal black pepper powder
• 2-3 tablespoons Olive oil
• 1/2 - 1 tablespoons Lemon juice

1. Turn on the oven to 350 degrees Farenhiet. Chop the baby potatoes in quartets
2. Finely chop the garlic. Divide into 2 portions
3. Add the potatoes in a bowl, season with freshly ground himalayan pink salt, lemon pepper and some dried tarragon leaves leave some tarragon leaves for later use, and half of chopped garlic. Add olive oil and mix well.
4. Spread it on a Flat oven safe plate in 1 layer and put inside the oven once it is heated up. I used a pizza stone as the plate, which was already hot inside the oven, but you can use any plate. Leave it in the oven for about 20-30 minutes, or until the potatoes are almost done. After that, turn on the broiler in the oven for about 5 minutes, closely watching the potatoes so that these don't get burnt. Turn off the oven.
5. Roast the hazelnuts (or any nuts) in a plate in microwave at 30 second intervals. Hazelnuts don't take too long to get roasted so be careful to not burn these.
6. Chop the basil and mint leaves in Chiffonade. Chop hazelnuts into tiny squares.
7. Once the potatoes are out of the oven, heat 1/2 tablespoon of olive oil in a pan, add the remainder of chopped garlic. Saute.
8. Add the roasted potatoes. If the potatoes are already roasted well, then saute for a minute and add the chopped basil, mint, more salt and pepper if needed, some more tarragon, lemon juice and chopped hazelnuts. Stir quickly for 1/2 a minute and turn off the heat. If the potatoes need some more roasting/cooking then you can let it cook on the pan before adding all the greens and spices. The key is to not let the greens wither much in the heat.
9. Serve it in a bowl as a side dish, garnish with herbs. Enjoy

colored baby potatoes, handful hazelnuts, garlic, basil, tarragon, salt, lemon pepper, olive oil, lemon juice

Taken from food52.com/recipes/69248-crunchy-summer-potato-medley-roasted-potatoes-with-hazelnuts-herbs (may not work)