Roasted Potatoes
These easy Garlic Herb Roasted Potatoes are well-seasoned and cooked to golden brown perfection. Crispy on the outside and pillowy soft on the inside, they’re the ultimate vegan side dish.
Equipment
- sheet pan
Ingredients
- 2 pounds baby potatoes (halved or quartered)
- 4 tbsp olive oil
- 4 cloves garlic (very finely minced)
- 2 tbsp fresh rosemary (finely chopped)
- 2 tbsp fresh parsley (finely chopped)
- 2 tbsp fresh thyme (finely chopped)
- 1 tsp salt (or more to taste)
- crushed red pepper flakes (to taste)
Instructions
- Preheat the oven to 390ºF/200°C and line a baking sheet with parchment paper.
- In a large bowl, combine the quartered potatoes, olive oil, minced garlic, chopped herbs, salt, pepper, and red pepper flakes. Gently toss until the potatoes are evenly coated in the herbs and seasonings.
- Pour the seasoned potatoes onto the prepared baking sheet and spread them out into a single even layer.
- Roast the potatoes in the oven for about 20 minutes, stirring halfway.
Nutrition
Serving: 1 serving
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