Best Garlic And Herb Roasted Potatoes Recipes

Garlic and Herb Roasted Baby Potatoes image

Provided by jcromwell

Time 40m

Yield 6

Number Of Ingredients 7

2 ½ pounds baby potatoes, halved
2 tablespoons olive oil
3 cloves garlic, or more to taste
2 sprigs fresh thyme, leaves stripped, or more to taste
1 sprig fresh rosemary, leaves stripped, or more to taste
¾ teaspoon salt
½ teaspoon ground black pepper

Steps:

Preheat the oven to 475 degrees F (245 degrees C).
Toss potatoes, oil, garlic, thyme, rosemary, salt, and pepper together in a bowl; place on a rimmed baking sheet.
Roast in the preheated oven until tender, 30 to 35 minutes.

Nutrition Facts : Calories 197.8 calories, Carbohydrate 36 g, Fat 4.8 g, Fiber 5.6 g, Protein 4.5 g, SaturatedFat 0.7 g, Sodium 303.3 mg, Sugar 1.5 g

Garlic and Herb Roasted Potatoes and Squash image

Provided by evelynathens

Categories Potato

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 1/2 lbs assorted small potatoes (such as fingerling, Yukon Gold or red Bliss, scrubbed)
1 acorn squash, peeled and cut into 1 1/2 inch chunks
3 cups butternut squash, cut into 2 inch chunks
1/3 cup extra virgin olive oil
1 tablespoon fresh rosemary (or 1 tsp dried, crumbled)
1 tablespoon fresh thyme (or 1 tsp dried, crumbled)
1 1/2 teaspoons fresh oregano (or 1/2 tsp dried, crumbled)
3 cloves garlic, peeled and roughly chopped
1 1/2 tablespoons balsamic vinegar
1 teaspoon salt
3/4 teaspoon fresh ground black pepper

Steps:

Preheat the oven to 425F.
Cover the bottom of a large baking sheet with aluminum foil.
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, oregano, garlic, balsamico and salt and pepper to coat well.
Transfer vegetables to large baking sheet and spread into a single layer, keeping any leftover oil from the bowl.
Roast the vegetables until tender, turning every 15 minutes with a long-handled spoon, about 45 minutes to 55 minutes.
The veggies should be tender on the inside and caramelized in places on the outside.
Adjust seasoning to taste.
Serve immediately.

Nutrition Facts : Calories 457.8, Fat 18.6, SaturatedFat 2.6, Sodium 636.7, Carbohydrate 70.8, Fiber 11.1, Sugar 6.5, Protein 7

Garlic and Herb Roasted Potatoes image

Provided by Food Network

Categories side-dish

Time 40m

Yield 8 to 12 servings

Number Of Ingredients 4

3 to 4 potatoes, peeled and cut into 1/4 to 1/2-inch cubes
7 cloves of garlic, minced
1 teaspoon rosemary
3 tablespoons olive oil

Steps:

GARLIC AND HERB ROASTED POTATOES image

Yield 4 to 6 people

Number Of Ingredients 9

2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed
1/4 cup extra-virgin olive oil, or more to taste
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 cloves garlic, peeled and roughly chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepper
can add: 1 acorn squash, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, cut into 2-inch chunks )

Steps:

Preheat the oven to 400 degrees F. 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.