September is National Potato Month, the ultimate celebration of carbs! Carb-load in honor of this celebratory month by cooking up these curated potato and herb recipes. September is a great time to start your indoor herb garden which could include anything from parsley, to rosemary and thyme.

Lemon Rosemary Roasted Potatoes

Ingredients:

• 3 pounds red potatoes, halved
• 2 tablespoons olive oil
• Juice of 1 lemon, with zest
• 3 cloves garlic, minced
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• 2 tablespoons unsalted butter
• 2 tablespoons chopped parsley leaves
• 2 sprigs rosemary

Preheat oven to 400 degrees Fahrenheit. Lightly oil a baking sheet. Place potatoes in a single layer on the baking sheet. Add olive oil, lemon juice, garlic and rosemary. Add salt and pepper, to taste. Gently toss to ensure potatoes are fully coated. Bake for 25-30 minutes. Stir in butter. Serve with lemon zest, parsley and rosemary sprigs.

Recipe courtesy of Damn Delicious.

Crispy Thyme Potatoes

Ingredients:

• 2 pounds baby potatoes
• 2 tablespoons olive oil
• 2 tablespoons butter
• Salt and pepper, to taste.
• 2 thyme stems

Preheat oven to 425 degrees Fahrenheit. Bring a large pan of water to boil. Salt the water generously. Add the potatoes. Cook for 20 minutes. Drain well and ensure the potatoes are completely dry. Line a large baking sheet with parchment paper and spread the potatoes out. Use a fork or spoon to smash the potatoes out flat. Pour the oil over the potatoes and brush on the butter. Season well with salt and pepper. Strip thyme from stems and sprinkle over potatoes. Cook for 35-40 minutes or until crispy, golden brown.

Recipe courtesy of Sprinkles and Sprouts.

Vegan Parsley Potato Salad

Ingredients:

• 3 medium red skinned potatoes, cut into large cubes
• 1 small sweet potato, cut into large cubes
• 4 tablespoons whole grain mustard
• 1 tablespoon Dijon mustard
• 1 ½ tablespoons maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon garlic, minced
• 1 teaspoon onion powder
• ½ tablespoon vegan mayonnaise
• 2 ½ tablespoons olive oil
• ½ cup finely chopped parsley
• ¼ cup chopped chives
• Salt and pepper, to taste

Fill a large pot with water and add chopped potatoes. Over medium heat, bring potatoes and water to a boil. Continue boiling until tender, approximately 15 minutes. Meanwhile, prepare dressing by combining whole grain mustard, Dijon mustard, maple syrup, lemon juice, garlic, onion powder, vegan mayonnaise and olive oil. Whisk to combine. Add chopped parsley and chives. Once potatoes are tender, drain and add to the dressing. Gently toss to fully coat potatoes. Add salt and pepper, to taste.

Recipe courtesy of Crazy Vegan Kitchen.