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Garlic And Herb Roasted Potatoes
Ingredients
- 2 1/2 lb assorted small potatoes scrubbed (such as fingerling, Yukon Gold or possibly red Bliss)
- 1 x acorn squash peeled, and cut into 1 1/2" chunks
- 3 c. butternut squash in 2" chunks
- 1/4 c. extra-virgin extra virgin olive oil or possibly more to taste
- 1 Tbsp. fresh rosemary
- 1 Tbsp. fresh thyme
- 3 x garlic cloves peeled, and roughly minced
- 1 tsp salt
- 3/4 tsp freshly-grnd black pepper
Directions
- Preheat the oven to 400 degrees.
- Place the potatoes and squash in a large bowl and toss with extra virgin olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.
- Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables till tender, turning every 10 min with a long-handled spoon, about 45 min to 1 hour.
- Remove from the oven and add in as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
- This recipe yields 4 to 6 servings.
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