This recipe for roasted herb potatoes is a great way to use leftover herbs, and the butter gives the potatoes a nice, rich flavor and browns them nicely during roasting. If you're sensitive to salt, or just prefer not to use too much of it, you can cut the amount of seasoning salt in half or use low-sodium seasoning salt (which is what I did).

I really like to use these when I have my veggie burgers - it's a great alternative to chips or fries.

• 1 3/4 lbs small red potatoes

• 1/3 C melted butter

• 2 Tbsp fresh minced garlic

• 2 Tbsp fresh chopped parsley

• 1 Tbsp fresh chopped rosemary

• 1 Tbsp fresh chopped thyme

• 1 tsp seasoned salt

• 1 tsp paprika

1. Preheat over to 425.

2. Scrub the potatoes and cut into quarters.

3. Place potatoes in a square, ungreased 8-inch baking dish.

4. Combine remaining ingredients in a small bowl; mix well.

5. Pour over the potatoes and stir well, making sure all the potatoes are coated.

6. Bake until potatoes are tender, about 20-25 minutes.

• This is a great alternative to french fries when you're having a veggie burger.

• Overcooking potatoes can cause them to dry out, so if you have leftovers you want to reheat in the microwave, but sure to heat them in a covered dish to retain moisture.

• You could substitute olive oil for butter to make this vegan.