Garlic And Herb Roasted Potatoes

Garlic And Herb Roasted Potatoes
Garlic And Herb Roasted Potatoes

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2 1/2

    pounds assorted small potatoes scrubbed (such as fingerling, Yukon Gold or red Bliss)

  • 1

    acorn squash peeled, and cut into 1 1/2" chunks

  • 3

    cups butternut squash in 2" chunks

  • 1/4

    cup extra-virgin olive oil or more to taste

  • 1

    tablespoon fresh rosemary

  • 1

    tablespoon fresh thyme

  • 3

    garlic cloves peeled, and roughly chopped

  • 1

    teaspoon salt

  • 3/4

    teaspoon freshly-ground black pepper

Directions

Preheat the oven to 400 degrees. Place the potatoes and squash in a large bowl and toss with 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 until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour. Remove from the oven and add 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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