Welp. School has begun. We've all maintained our sanity and I'm LOVING my free time. By free I mean, it's chock full of the things I've been wanting to get done. House stuff like cleaning and organizing, appointments like the dentist (Yipeee!) and of course blogging. I have a long list of recipes I want to tackle so bare with me in the next few months. They might not feel very seasonal but whatever. I'm sure you'll still dig what I come up with.
So, If you've been to my house in the last, oh, 6 months or I've made you dinner, you've probably gotten a taste of my roasted potatoes. I call them mine because I never read a recipe to make them, I just starting doing them and adding stuff and wah-la! I love how easy they are and how they go over so well with guests, even the wee young ones. The huge bonus, leftovers with eggs in the morning or whenever really. I've done this same recipe without the lemon zest on sweet potatoes and it turns out just as good. They go with just about everything too!
Roasted Potatoes
Prep time
Cook time
Total time
Author: ohyagood
Recipe type: Side Dish
Cuisine: American
Serves: 8
Ingredients
- 3 lbs of yukon gold or red pototoes, diced
- ⅛ cup avocado oil (or olive oil)
- 1½ teaspoons salt
- 1 teaspoon pepper
- 1 tablespoon fresh thyme or parsley (I prefer lemon thyme), 2 teaspoons if you're using dried herbs
- 1 teaspoon lemon zest
- optional: 3 teaspoons garlic, minced (about 2 cloves)
Instructions
- Preheat oven to 400°F
- Dice potatoes to 1 inch squares or smaller and make sure they dry after washing them
- Toss the potatoes with the remaining ingredients in a bowl
- Spread the potatoes onto a cookie sheet making sure they are spread out evenly
- Roast in the oven for about 45 mins, stirring once to brown evenly
