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With a very sharp knife, carefully chop them into bite-sized cubes then transfer them onto the prepared baking tray. I love to keep the skins on for these.
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Crispy Garlic Herb Roasted Potatoes
Potatoes are a VERY welcome addition to any meal!
Who doesn’t LOVE potatoes?!!!
Whether it’s a simple weeknight dinner or a big holiday meal, these crispy roasted potatoes will be much appreciated by all!
I love leaving the potato skins on for recipes such as this. The skin gives a lot more crunch and texture, not to mention the skin is full of nutrients!
For an added treat, you could lightly sprinkle your potatoes with parmesan cheese right when they come out of the oven.
6 servings
Ingredients:
- 2 lbs new red potatoes
- 6 fresh garlic cloves, minced or pressed
- 3 Tbsps chopped fresh oregano
- 3 Tbsps chopped fresh rosemary
- 2 Tbsps chopped fresh chives, to garnish
- 2 Tbsps chopped fresh parsley, to garnish
- 3 Tbsps olive oil or avocado oil
- ¼ tsp pepper, or to taste
- ½ tsp sea salt, or to taste
- sea salt flakes, to sprinkle before serving
Instructions:
Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper. Thoroughly wash and scrub the potatoes, then pat dry with paper towels, or allow to air dry.
With a very sharp knife, carefully chop them into bite-sized cubes then transfer them onto the prepared baking tray. I love to keep the skins on for these.
In a small bowl whisk minced garlic, chopped oregano, chopped rosemary, oil, sea salt and pepper. 
Pour this herb mixture over potatoes and toss until very evenly coated, then arrange in a single layer without overlapping onto your sheet pan.
They crisp up more if they are given space in the baking sheet. Roast in your preheated oven, flipping them halfway through, until nice golden and crispy (about 35-45 minutes).
Watch them and pull them out when they are to your liking.
Garnish with fresh chopped parsley, chives and sprinkle with additional sea salt flakes if desired.
Serve warm and enjoy!
â¤Rachel
Ingredients
- 2 lbs new red potatoes
- 6 fresh garlic cloves, minced or pressed
- 3 Tbsps chopped fresh oregano
- 3 Tbsps chopped fresh rosemary
- 2 Tbsps chopped fresh chives, to garnish
- 2 Tbsps chopped fresh parsley, to garnish
- 3 Tbsps olive oil or avocado oil
- ¼ tsp pepper, or to taste
- ½ tsp sea salt, or to taste
- sea salt flakes, to sprinkle before serving
Instructions
- Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.
- Thoroughly wash and scrub the potatoes, then pat dry with paper towels, or allow to air dry.
- With a very sharp knife, carefully chop them into bite sized cubes then transfer them onto the prepared baking tray. I love to keep the skins on for these.
- In a small bowl whisk minced garlic, chopped oregano, chopped rosemary, oil, sea salt and pepper.
- Pour this herb mixture over potatoes and toss until very evenly coated, then arrange in a single layer without overlapping onto your sheet pan. They crisp up more if they are given space in the baking sheet.
- Roast in your preheated oven, flipping them halfway through, until nice golden and crispy (about 35-45 minutes). Watch them and pull them out when they are to your liking.
- Garnish with fresh chopped parsley, chives and sprinkle with additional sea salt flakes if desired.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 lbs new red potatoes
- 6 fresh garlic cloves, minced or pressed
- 3 Tbsps chopped fresh oregano
- 3 Tbsps chopped fresh rosemary
- 2 Tbsps chopped fresh chives, to garnish
- 2 Tbsps chopped fresh parsley, to garnish
- 3 Tbsps olive oil or avocado oil
- ¼ tsp pepper, or to taste
- ½ tsp sea salt, or to taste
- sea salt flakes, to sprinkle before serving
Instructions
- Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.
- Thoroughly wash and scrub the potatoes, then pat dry with paper towels, or allow to air dry.
- With a very sharp knife, carefully chop them into bite sized cubes then transfer them onto the prepared baking tray. I love to keep the skins on for these.
- In a small bowl whisk minced garlic, chopped oregano, chopped rosemary, oil, sea salt and pepper.
- Pour this herb mixture over potatoes and toss until very evenly coated, then arrange in a single layer without overlapping onto your sheet pan. They crisp up more if they are given space in the baking sheet.
- Roast in your preheated oven, flipping them halfway through, until nice golden and crispy (about 35-45 minutes). Watch them and pull them out when they are to your liking.
- Garnish with fresh chopped parsley, chives and sprinkle with additional sea salt flakes if desired.
- Serve warm and enjoy!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
  
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