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Healthy Side Dish Recipe: Baby Roasted Herbed Potatoes
By Chrissy Fink
Whether you’re responsible for bringing a side dish to the next holiday meal or just need a new way to spruce up your family dinner, roasted potatoes can never go wrong. They’re easy to make, delicious to eat and, if you prepare this recipe using an heirloom variety (especially the purple potatoes!), they’re as antioxidant packed as blueberries!
Prepping for Thanksgiving? Follow this plan to stay stress-free!
Baby Roasted Herbed Potatoes
1-2 small bags of fresh, baby potatoes (Yukon Gold, Red Bliss or Heirloom varieties are all great!)
Sea Salt, to taste
Fresh cracked pepper
Fresh or dried oregano
Fresh or dried thyme
Fresh or dried parsley
Olive oil
Preheat over to 425 degrees. If you’re using fresh herbs, scrape down the stem of the thyme with your fingers to get the leaves off, chop the parsley and mix the herbs together. Wash potatoes and cut into slices or chunks, as desired. In a big bowl, toss the cleaned potato pieces with the herbs, salt and pepper until well coated. When well-coated, drizzle olive oil on top and toss until coated. Pour into an oven safe baking dish and roast for about 35 minutes (or until tender on the inside and crunchy outside) at 425 degrees.
Another delicious potato recipe: gingerly mashed sweet potatoes!
