Herb Roasted Potatoes
Traditionally, mashed potatoes are the go-to for Thanksgiving. But if you want something a little different, easier to make and frankly, healthier - try these Herb Roasted Potatoes.
Yes, the creaminess of mashed potatoes adds a textural contrast to the rest of a Thanksgiving plate, but you can replace that with Cranberry Sauce and/or gravy.
Herb Roasted potatoes are bursting with flavor from rosemary, thyme and garlic, and if you use red potatoes, are very soft inside with a crispy skin.
Pair this dish with a Lentil Loaf, Cranberry Sauce and a fresh salad for a delicious, plant-based Thanksgiving meal!
(Recipe and photos by Cooking for My Soul)
Herb Roasted Potatoes
INGREDIENTS
- 3 pounds red potatoes, washed and halved
- 2 tbsp olive oil (extra virgin)
- 4 cloves garlic, minced (or 3/4 tsp garlic powder)
- 1 teaspoon fresh rosemary, minced (or 1/2 tsp dried rosemary)
- 1 1/2 teaspoons fresh thyme, minced (or 3/4 tsp dried thyme)
- Salt and pepper to taste
INSTRUCTIONS
- Preheat oven to 425 degrees F.
- On a large sheet pan, toss the potatoes with olive oil, minced garlic, fresh rosemary, fresh thyme, and salt and pepper to taste. Place the potatoes cut side down. If the pan gets two crowded, use 2 pans.
- Roast for about 25-30 minutes, flipping halfway through or when a golden brown crust forms on the flat side. If not browned enough, wait a little longer before flipping. Roast until tender and golden brown. Enjoy!