Pink Grapefruit Yogurt Cake

This delicious cake was loved by all who tried it—including those who don’t normally like grapefruit! The cake is a perfect balance of tart and sweet with an incredibly moist texture. It is sure to be a hit at your next dinner party, essential oil class, bridal or baby shower, or wherever you choose to share it.

Pink Grapefruit Yogurt Cake

  • Servings: 8–10
  • Time: 30 minutes active; 2 hours inactive
  • Difficulty: Moderate
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Cake Ingredients:

  • 1 cup (200 g) pure cane sugar
  • 6–8 drops grapefruit essential oil
  • 3/4 cup (180 ml) plain greek yogurt
  • 3 large eggs
  • 1 tsp. (5 ml) vanilla extract
  • 1 1/2 cups (180 g) flour (all-purpose or pastry ground white whole wheat flour)
  • 2 tsp. (8 g) baking powder
  • 1/2 tsp. (3 g) salt
  • 1/3 cup (64 g) coconut oil, melted and slightly cooled

Grapefruit Syrup Ingredients:

  • 1/4 cup (60 ml) freshly squeezed grapefruit juice
  • 1–2 Tbsp. (12.5–25 g) granulated sugar
  • 1 drop grapefruit essential oil

Grapefruit Glaze Ingredients:

  • 1/3 cup (45 g) powdered sugar
 (more, if needed)
  • 2–3 Tbsp. (30–45 ml) freshly squeezed grapefruit juice
  • 1 drop grapefruit essential oil

Instructions:

  1. Preheat the oven to 350°F (180°C). Grease baking dish* with coconut oil, and dust lightly with flour.
  2. In a large bowl, mix sugar and grapefruit essential oil together until thoroughly combined. Add yogurt, eggs, and vanilla extract, and stir until incorporated.
  3. In a separate bowl, sift flour, baking powder, and salt; stir together.
  4. Add the flour mixture to the wet ingredients. Mix just until flour is incorporated.
  5. Add the coconut oil, and stir until it is fully mixed in.
  6. Pour the batter into your prepared baking dish. Bake* until your cake tester comes out clean and the cake springs back when lightly touched in the center.
  7. While the cake is cooking, combine sauce ingredients in a small saucepan, and whisk over medium heat until the sugar dissolves. Remove from heat, add essential oil, and set aside.
  8. Make the glaze by whisking together the powdered sugar, grapefruit juice, and grapefruit essential oil. We found it best to sift the powdered sugar into the grapefruit juice and continue adding sugar until it thickens to a good consistency. If it is too thick, add a little more juice; if it is too runny, add more sugar.
  9. When the cake is done baking, remove the cake from the cake pan, and place on a cake platter. Poke little holes into the cake with a toothpick. Spoon the grapefruit syrup over the cake, and let it soak in while it cools to room temperature.
  10. Once the cake is cool, drizzle the glaze over the cake, and let it run down over the sides. Garnish cake with a grapefruit spiral or slices, if desired.

*Note: You can use a bread pan, a 9-inch (23 cm) round cake pan, or another baking dish. We used a 7-inch (18 cm) glass heat-proof bowl. If you use a bread pan, the cake will need to cook for 50 minutes. In a cake pan, it will need to bake for 25–30 minutes. Our cake took 65 minutes to finish cooking.

Essential Oil Spotlight: Lavender

Lavender (Lavandula angustifolia) essential oil has a wonderful, sweet, floral aroma with herbaceous, balsamic, and woody undertones. The aroma of lavender has been used for many years in sachets, pillows, and potpourri to help promote feelings of serenity and peace.

Lavender essential oil is a universal oil that has traditionally been known to balance the body and to work wherever there is a need. The list of common primary uses, historical uses, French medicinal uses, and other possible uses contains over 120 conditions. So, if in doubt, use lavender!

Lavender essential oil possesses analgesic, anticoagulant, anticonvulsant, antidepressant, antifungal, antihistaminic, anti-infectious, anti-inflammatory, antimicrobial, antimutagenic, antiseptic, antispasmodic, antitoxic, antitumor, cardiotonic, regenerative, and sedative properties.

Body systems often affected by lavender essential oil include the cardiovascular and nervous systems, emotions, and the skin.

Research being conducted on lavender continues to show new possible uses and therapeutic benefits that lavender may possess. To learn more about a number of these research studies, including summaries and sources, please see the book Modern Essentials.

Applications of Lavender Essential Oil and Safety Data

Topical Application: Lavender essential oil is one of the gentlest essential oils and can be used safely on children, pregnant women, elderly people, animals, and those with sensitive skin. It can be applied neat (with no dilution) when used topically. Apply directly on area of concern or to reflex points.
Aromatic Application: Lavender essential oil can be diffused or inhaled directly. Lavender oil promotes consciousness, health, love, peace, and a general sense of well-being when inhaled. It also nurtures creativity.
Internal Application: Lavender essential oil can be taken internally. Try placing a drop or two under the tongue, taking it in a capsule, adding a little to a beverage, or using it as a flavoring in cooking. If adding lavender to a food or beverage, try using just a toothpick at first, and add more to taste.

5 Ways to Use Lavender Essential Oil

1. Diffuse
The scent of lavender blends well with most oils, especially with citrus oils and other floral oils. As an antihistamine, lavender essential oil is beneficial for relieving allergy symptoms. Its sedative properties make it a great option for promoting a good night’s rest. Try diffusing one of the following blends in your diffuser. You could also add a drop of lavender essential oil to a cloth, tissue, nasal inhaler, or the palms of your hands and breathe in the aroma.

2. Apply Topically
Lavender essential oil is known for its soothing properties. It can help promote sleep, reduce anxiety, relieve pain, and increase mental clarity. If you need help with any of these areas, try making a blend and rolling it on the feet, hands, wrists, neck, or area of concern.

To make these recipes, just add the recommended number of drops to a 10 ml roll-on bottle, and then fill the rest of the bottle with a carrier oil, such as fractionated coconut oil, jojoba oil, or sweet almond oil. These recipes are formulated at a 5–7% dilution ratio.

Insomnia Roll-on
6 drops orange*
6 drops lavender
Happy Roll-on
4 drops orange*
4 drops lavender
4 drops ylang ylang
Sore Muscles Roll-on:
4 drops cinnamon
3 drops geranium
3 drops juniper berry
3 drops lavender
2 drops peppermint
Refreshing Roll-on:
5 drops lavender
4 drops peppermint
3 drops grapefruit*
3 drops lemongrass

*Note: If using a roll-on blend that contains a citrus oil on exposed skin, take care to avoid direct sunlight/UV light for up to 12 hours after application.

3. Take Internally and in Food Recipes
Floral herbs like lavender can be used in cooking; but because floral flavors are uncommon, you want just a hint of this flavor. Start with a toothpick, and add more if needed.

Try adding a toothpick of lavender essential oil to a glass of lemonade or to chamomile tea (see recipe below). Lavender also tastes good when added to pound cake or scones. A drop can also provide a unique, gourmet flavor to buttercream frosting.

This Lavender Chamomile Tea is perfect for helping you relax before bedtime. Sip it while you soak in a nice warm bath, and you may drift off to sleep as soon as your head hits the pillow!

Lavender Chamomile Tea

  • Servings: 1
  • Time: 10 minutes active; 10 minutes inactive
  • Difficulty: Easy
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Ingredients:

  • 8–10 oz. (250–300 ml) water
  • 1 bag chamomile tea
  • 1 tsp. (5 ml) honey
  • 1 toothpick lavender essential oil

Instructions:

  1. In a small saucepan, heat water to boiling (or at least steaming).
  2. Place the tea bag in a mug, and pour the water over the tea bag. Cover, and let steep for 5 minutes.
  3. After 5 minutes, uncover the mug. Remove and dispose of the tea bag.
  4. Dip a toothpick in lavender essential oil, and stir it into the honey. Discard the toothpick, and stir the honey into the tea until it dissolves.
  5. Allow the tea to cool a little before drinking. Breathe in the aroma as you wait for it to cool so that you get the aromatic benefits of the lavender essential oil as well!

4. Add to the First Aid Kit
Some common first aid conditions that lavender can be used for include the following: agitation, bruises, burns (can mix with melaleuca), leg cramps, herpes, heart irregularities, hives, insect bites, neuropathy, pain (inside and out), bee stings, sprains, sunburn (combine with frankincense), and sunstroke. Lavender oil can also relieve insomnia, depression, and PMS and is a natural antihistamine (asthma or allergies).

Here are a few first aid tips using lavender essential oil:

  • To clean wounds, try adding 1 drop each of lavender, melaleuca, and basil to a bowl of warm water. Use the water to wash the wound.
  • Reduce inflammation from an injury by mixing 3 drops frankincense and 2 drops lavender in a bowl of cold water. Dampen a washcloth with water, and hold on location for 15–30 minutes.
  • For minor burns, gently apply 1–2 drops of lavender essential oil, and cover with a cloth soaked in cool water. If the burn covers large areas of the body, is blistering, or has visible skin damage, seek immediate medical attention.
  • Apply 1 drop lavender oil on blister once or twice a day as needed.
  • Calm asthma attacks by gently massaging 2 drops of lavender on chest.
  • Soothe a sunburn by mixing 10 drops of lavender essential oil with 1/4 cup (60 ml) cool water in a small spray bottle. Shake well, and spray on location.
  • Whip up this Coconut Oil Soothing Balm (pictured above) to use on first aid injuries, including children’s cuts and scrapes.

5. Use in Body Care Products
Lavender essential oil is especially useful to the skin and hair. It benefits dry and fragile hair, reduces dandruff, and helps with hair loss. It also helps dry or sensitive skin (including lips) and aids in the healing of bites/stings, blisters, boils, burns, cuts, diaper rash, herpes simplex, rashes, skin ulcers, stretch marks, and other wounds. It also reduces inflammation, itching, and wrinkles. Add lavender to your favorite body care recipes, or try any of these below:

Additional Resources for Using Lavender Essential Oil

Sources:
Modern Essentials, 8th Edition, pp. 78–79, 216–217, 378.
“Modern Essentials: Simple Solutions” Booklet.

Basil-Infused Pasta Primavera

This tasty dish allows your fresh spring and summer veggies to shine, compliments of a hint of basil essential oil!

Basil-Infused Pasta Primavera

  • Servings: 4–6
  • Time: 20–30 minutes
  • Difficulty: Easy
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Ingredients:

  • 1 lb. farfalle pasta (or other pasta cut)
  • 4–6 drops basil essential oil
  • 2 cups fresh broccoli florets
  • 1 medium red onion, diced
  • 3 Tbsp. olive oil
  • 1 cup fresh spinach, coarsely chopped
  • 1 cup cherry tomatoes, quartered
  • Salt and pepper to taste
  • Lemon juice to taste
  • Grated Parmesan cheese for topping
  • 2 Tbsp. minced, fresh basil for topping

Instructions:

  1. Boil water for pasta. Add 4–6 drops of basil essential oil to the water. Cook pasta according to package instructions. Drain, rinse, and set aside.
  2. In a large skillet over medium-high heat, saute broccoli until just tender, about 7–10 minutes.
  3. Combine pasta, broccoli, spinach, and cherry tomatoes in a serving bowl. Season with salt and pepper to taste.
  4. Squirt the pasta primavera with lemon juice to taste, and then top with grated Parmesan cheese and minced, fresh basil. Serve immediately.

Salsa Verde, Honey Lime Chicken Tacos

These chicken tacos are incredibly delicious and easy to make! Everyone will want to know what’s cooking when they smell the aromas coming from your slow cooker! The flavors are delightfully enhanced by the addition of cumin and lime essential oils.

Salsa Verde, Honey Lime Chicken Tacos

  • Servings: 6–8
  • Time: 15–20 minutes active; 3–8 hours inactive
  • Difficulty: Easy
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Ingredients:

  • 1/4 cup honey
  • 1/4 cup lime juice
  • 2 cups salsa verde
  • 2 tsp. taco seasoning
  • 4–5 chicken breasts
  • 1/2 cup sour cream
  • 4 drops lime essential oil
  • 1 drop cumin essential oil

Additional Ingredients:

  • Corn or flour tortillas, warmed
  • Shredded cheese
  • Sliced avocado
  • Diced tomatoes
  • Shredded Lettuce
  • Cilantro leaves
  • Red onion slices

Instructions:

  1. Stir together honey, lime juice, salsa verde, and taco seasoning. Add a little of the sauce to the slow cooker (enough to coat the bottom). Place chicken breasts in the slow cooker and top with the remaining sauce. Cover, and cook on low for 6–8 hours or on high for 3–4 hours.
  2. When the chicken is cooked, shred between 2 forks. Stir together the chicken, sauce, sour cream, and essential oils. Keep on the warm setting until ready to eat.
  3. When ready to serve, fill tortillas with chicken and additional toppings. Enjoy immediately!


Frozen Yogurt Breakfast Bites

If you need a grab-and-go breakfast, give these Frozen Yogurt Breakfast Bites a try! You’ll also give your breakfast a boost in flavor and health benefit by adding a drop of essential oil. For easier eating on the run, just insert a wooden craft stick into each bite before freezing.

Frozen Yogurt Breakfast Bites

  • Time: 5–10 minutes active; 2 hours inactive
  • Difficulty: Easy
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Ingredients:

  • Greek yogurt, plain or flavored
  • Fruit (such as blueberries, raspberries, blackberries, sliced strawberries, or diced mangoes)
  • Granola (try Mango Coconut Granola)
  • Essential oil (such as lime, lemon, orange, or grapefruit)
  • Silicone mold or ice cube tray

Instructions:

  1. Mix 1 drop of essential oil with 3/4–1 cup of yogurt.
  2. Place a little dollop of yogurt in each section of the silicone mold or ice cube tray.
  3. Sprinkle a little granola and a layer of fruit on top of the yogurt, and then cover with more yogurt. (Optional: Add a toothpick or wooden craft stick to each mold.)
  4. Place silicone mold or ice cube tray in the freezer for 2 hours or more until frozen.

Flavor Suggestions:

  • Strawberry-Lime: Mix 1 drop lime essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add strawberry slices.
  • Lemon-Berry: Mix 1 drop lemon essential oil with 1 cup plain, berry-flavored, or neutral-flavored yogurt (like vanilla or honey). Add raspberries, strawberries, blueberries, and/or blackberries.
  • Coconut-Grapefruit: Mix 1 drop grapefruit essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add coconut flakes.
  • Orange-Mango: Mix 1 drop orange essential oil with 1 cup plain or neutral flavored (like honey or vanilla) yogurt. Add diced mangoes.

An Essential Oil-Filled Easter

Easter has become a commercialized holiday, often involving candy-filled, plastic eggs. Many parents don’t want so much candy but still want a fun and meaningful Easter. If that’s you, take a look at these ideas for a healthier holiday!

Easter Eggs and Easter Baskets

Easter Food

Try some of these delicious dishes for your Easter dinner:

Try making these dessert recipes into Easter-egg shapes for a fun treat:

Easter Egg Decor

This holiday project makes a great Easter decoration: Essential Oil Transfer on Easter Eggs.

These candles are a fun family project, and they make a beautiful Easter centerpiece!

Easter Egg Beeswax Candles

  • Time: 45 minutes active; 2+ hours inactive
  • Difficulty: Moderate
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Supplies:

  • Awl/Knife
  • Eggs
  • White Vinegar
  • Boiling Water
  • Food Coloring
  • Beeswax Pellets
  • Essential Oil
  • Waxed Candle Wicks with Metal Base (available at most craft stores)

Instructions:

  1. Start by poking a tiny hole in the top of your egg with a sharp object, such as an awl or paring knife. Then carefully chip away the top of the egg until you have a nice, wide opening.
  2. Wash out the inside of the eggs and let them dry while preparing the dye.
  3. Combine 2 Tbsp. of white vinegar, 1 cup of boiling water, and 10–20 drops of your desired food coloring in a disposable paper or plastic cup (or other container that you don’t mind getting dye on). Submerge the eggs in the dye 1–20 minutes until you obtain your desired color.
  4. Let the eggs dry. We dried our eggs in the sun on bamboo skewers in a vase, as pictured to the right.
  5. While the eggs are drying, melt the beeswax in a double boiler on the stove. A heat-proof glass measuring cup in a pot of boiling water works great for this (and the measuring cup makes it easy to pour the beeswax later). You will need about 1 oz. of beeswax for each egg you make.
  6. Mix a few drops of essential oil into the melted beeswax (1–2 drops for each candle). If you want to vary the type of essential oil you use in each candle, you can add the essential oil after you pour the beeswax into the eggshells.
  7. Carefully pour the beeswax into the dried eggshells. Then place your wick in the middle of the eggshell and let the beeswax harden. You can put your egg candles back in the egg carton to stabilize them while you pour the beeswax and insert the wick.
  8. Once the beeswax has hardened completely, move your egg candles to egg cups or any decorative container that will hold them upright.
  9. Enjoy your beautiful Easter creation! These eggshell candles look great as a table centerpiece or on a mantle or shelf.

Mango Coconut Granola

Cold cereal is a go-to breakfast for a lot of people. Mango Coconut Granola is an easy way to keep the convenience of breakfast cereal while increasing nutritional value to start your day. You’ll love the tropical flavors enhanced by essential oils in this tasty granola!

Mango Coconut Granola

  • Servings: 6–8
  • Time: 20 minutes active; 25 minutes inactive
  • Difficulty: Moderate
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Ingredients:

  • 4 cups old-fashioned oats
  • 1/3 cup brown sugar (or substitute 1/4 cup maple syrup or honey)
  • 2/3 cup slivered almonds
  • 1/2 cup wheat germ
  • 1 cup shredded coconut, divided
  • 1/4 cup coconut oil
  • 1/4 cup maple syrup or honey
  • 1/2 cup mango nectar* (can substitute peeled, pitted, and pureed fresh mango)
  • 2 tsp. pure vanilla extract
  • 1–2 drops cinnamon essential oil
  • 1 drop ginger essential oil
  • 3/4 cup dried mango, finely chopped

Instructions:

  1. Preheat oven to 350° F. and lightly grease a large jelly roll pan or cookie sheet with sides.
  2. In a large bowl, stir together the oats, sugar (or substitute), almonds, wheat germ, and 1/2 cup shredded coconut.
  3. In a small sauce pan, melt coconut oil and maple syrup or honey. Remove from heat and add mango nectar (or fresh mango), vanilla extract, and essential oils. Stir the liquid ingredients in with the dry ingredients and toss well to coat.
  4. Spread mixture evenly onto prepared pan.
  5. Bake for 25–30 minutes, stirring frequently (every 5–10 minutes), or until golden brown and crisp.
  6. Remove from the oven and stir in dried mango and the remaining 1/2 cup of shredded coconut.
  7. Enjoy dry as a snack, served over Greek yogurt, or in a bowl with milk.

*Note: Mango nectar can be found in flip-top cans in the beverage aisle or refrigerated beverage section of most grocery stores.

Granola also makes a great snack/refreshment in classes and can easily be served in shot glasses.

Falafel Hummus Dip

Are you ready for a new flavor of hummus? Try out our falafel hummus dip! We accidentally discovered this dip when we were coming up with our recipe for baked falafel. If you love hummus, you need to give this recipe a try!

Falafel Hummus Dip

  • Servings: 8–10
  • Time: 10–15 minutes
  • Difficulty: Easy
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Ingredients:

  • 2 cans chickpeas (455 g each), drained and rinsed
  • 2 cloves garlic
  • 1/2 red onion, roughly chopped
  • 1/2 cup (8–10 g) fresh cilantro leaves
  • 1/2 cup (20 g) fresh parsley
  • Pinch of cayenne pepper
  • 1/2 tsp. (3 g) kosher salt
  • 3 drops lemon essential oil
  • 2 drops cumin essential oil
  • 2 drops coriander essential oil
  • 1 drop black pepper essential oil

Instructions:

  1. Put everything except the chickpeas in a food processor, and pulse until well blended. Dump out mixture into a bowl.
  2. Add chickpeas to the food processor (you can do this in batches if needed), and blend until smooth.
  3. Add blended chickpeas to the onion mixture, and stir until well combined.
  4. Serve with toasted pita triangles or vegetable sticks.

Slow Cooker Irish Beef Stew

Celebrate St. Patrick’s Day this year with a hearty Irish Beef Stew! You can now enjoy the comforting flavors of this dish along with the health benefits of the essential oils. Try pairing this beef stew with our Rosemary Artisan Sourdough Bread for an easy make-ahead meal.

Irish Beef Stew

  • Servings: 6–8
  • Time: 20 minutes active; 4–8 hours inactive
  • Difficulty: Moderate
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Ingredients:

  • 2 Tbsp. (30 ml) olive oil
  • 2 lbs. (1 kg) stew beef, cut into 1″ (2.5 cm) pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 4–6 cloves garlic, minced
  • 2 lbs. (1 kg) potatoes, cut into 1/2″ (1.25 cm) pieces
  • 6 carrots, cut into 1/4″ (0.75 cm) coins
  • 1 large onion, diced
  • 3 cups (720 ml) beef broth
  • 2 Tbsp. (30 ml) tomato paste
  • 1 Tbsp. (15 ml) Worcestershire sauce
  • 1 Tbsp. (12.5 g) sugar (or 1/2 Tbsp. honey)
  • 1 tsp. (2.25 g) paprika
  • 2 bay leaves
  • 1/3 cup (80 ml) cold water
  • 3 Tbsp. (22.5 g) flour
  • 5 drops thyme essential oil
  • 5 drops rosemary essential oil
  • 5 drops oregano essential oil
  • 2 Tbsp. (7.5 g) chopped fresh parsley (optional)

Instructions:

  1. Heat olive oil in a large skillet over medium heat. Season beef with kosher salt and freshly ground black pepper. Add beef to skillet, and sauté until brown on all sides. Add garlic, and sauté for 1 minute.
  2. Transfer the beef to a slow cooker. Add potatoes, carrots, onion, beef broth, tomato paste, Worcestershire sauce, sugar, paprika, and bay leaves. Season with salt and pepper, and stir to combine.
  3. Cover and cook on low heat for 7–8 hours or on high heat for 3–4 hours.
  4. In a small bowl, whisk together the cold water and flour; stir into stew. Add the essential oils, and cook on high heat for an additional 20–30 minutes or until the broth has thickened. Remove and discard bay leaves.
  5. Serve immediately, garnished with parsley if desired.

Hasselback Herb Potatoes with Essential Oils

Have you tried hasselback potatoes yet? They are a lot like baked potatoes, but rather than piercing the potatoes with a fork, you cut slices in them with a knife, then fill the slices with yummy ingredients either before or after baking them. When making hasselback potatoes with essential oils, it’s best to add the oils after baking the potatoes so you don’t lose the health benefits of the oils.

Start by slicing the potatoes, drizzling them with olive oil, and sprinkling salt and pepper on top before baking them. While they bake, mix up the herb butter by melting butter and stirring in the essential oils. If you happen to taste the herb butter, you may find the essential oils to be a bit strong. Just trust us, though—the final product tastes delicious!

When the potatoes are soft on the inside and crispy on the outside, pull them out of the oven. Then, while they are still hot, drizzle on the herb butter. Make sure to get it in between the slices.

Add a little fresh parsley for a pop of color, and sprinkle on some parmesan cheese for the final touch! Don’t wait too long to get a bite of this delicious potato!

Hasselback Herb Potatoes

  • Servings: 6–8
  • Time: 10–15 minutes active; 30–40 minutes inactive
  • Difficulty: Easy
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Ingredients:

Potatoes:

  • 2–3 lbs. (1–1.5 kg) small potatoes
  • Salt
  • Black pepper
  • Olive oil

Herb Butter:

  • 1/3–1/2 cup (80–120 ml) melted butter (can use olive oil or a mixture of butter and olive oil)
  • 2 drops rosemary essential oil
  • 2 drops basil essential oil
  • 2 drops thyme essential oil
  • 2 drops lemon essential oil
  • 1 drop oregano essential oil
  • 1 drop black pepper essential oil
  • 1/4 tsp. (1.5 g) salt
  • Pinch of cayenne pepper

Additional Ingredients:

  • Fresh minced parsley for garnish
  • Parmesan cheese for garnish

Instructions:

  1. Preheat oven to 425°F (220°C).
  2. Slice along each potato in 1/16-inch (2 mm) intervals, making sure to only slice a little more than halfway through the potato. It is easiest to start cutting on one end, then when you get to the middle, rotate the potato and continue cutting from the other end toward the middle again.
  3. Place the sliced potatoes on a parchment-lined baking sheet. Sprinkle with salt and pepper, and drizzle with olive oil.
  4. Roast the potatoes in the oven for about 30–40 minutes, until tender on the inside and crispy on the outside.
  5. While the potatoes are roasting, mix together the herb butter.
  6. Once the potatoes are done, pull them out of the oven, and brush the herb butter mixture evenly over the potatoes and in between the slices.
  7. Sprinkle potatoes with fresh parsley and parmesan cheese, if desired.
  8. Serve immediately, and enjoy!

Note: The herb butter may seem pretty strong if tasted on its own, but it tastes just right when combined with the potato.