Everybody loves these Mixed Roasted Potatoes with Herb Butter!
[My 2 Cents]
I have a bad habit (maybe bad is a strong word to use) of always cutting and dicing me vegetables smaller than I should. Sometimes chunky is better. For whatever reason I just can't seem to do chunky. For these roasted potatoes, I would recommend chopping your potatoes in larger chunks than pictured. That way, they will be in tack when they are finished baking and won't try to turn themselves in to a mashed potato medley like mine were on the verge of doing.
Also, as a time saver, I chopped my potatoes a day ahead of time. That way they were cooled and dry when I was ready to roast them in the oven. Great way to prep and have ready when you need them and easier to enjoy fresh and hot without spending lots of time in the kitchen at once.
Adapted from Food Network Magazine The Thanksgiving Issue Volume 4 No. 9