• Garlic And Herb Roasted Potatoes

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    • 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


    1. Preheat the oven to 400 degrees.
    2. 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.
    3. 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.
    4. Remove from the oven and add in as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
    5. This recipe yields 4 to 6 servings.

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