Zesty Seasoned Roasted Potatoes
I had to re-post this recipe after seeing all the colorful bags of potatoes at the grocery store today. The fingerling and mini potatoes are some of my favorites. They're so easy to prepare (just chop in half for bite size portions) and they are so colorful on the plate. This recipe preps quickly and is great for a Sunday dinner side dish. Make a big batch and re-heat during the week!
|"Bursting with flavor! An easy way to spice up your potatoes."|
1 Tbs. sea salt
1 Tbs. fresh ground black pepper
3 garlic cloves, finely chopped
2 teaspoons coriander
1 teaspoon crushed red pepper
1 teaspoon thyme, dried
1⁄2 tablespoon rosemary, dried
4-5 Tbs. olive oil
1 ½-2 lbs. red and yellow potatoes (mixed), quartered
Preheat oven to 400 degrees F
1. In a small bowl, combine salt, pepper, cloves, coriander, red pepper, thyme and rosemary.
2. In a glass baking dish, mix potatoes and olive oil.
3. Sprinkle seasonings over the potatoes; mix well in order to evenly distribute seasonings.
4. Bake for 35-40 minutes; until potatoes begin to brown.
5. Serve and enjoy!