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1.5 pound(s) (medium) red potatoes, halved
1.5 teaspoon(s) herbes de Provence
Kosher salt
1.5 stick(s) unsalted butter
1/2 cup(s) canola oil
1/2 cup(s) extra-virgin olive oil
16 fresh sage leaves
2 sprig(s) fresh rosemary
2 sprig(s) fresh thyme
2 head(s) garlic, top 1/3 cut off to expose cloves
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1st Keep
 Ashley_Malouin
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