Ingredients

The following ingredients have 6 Servings
  • 2 lbs new red potatoes
  • 6 fresh garlic cloves, minced or pressed
  • 3 Tbsps chopped fresh oregano
  • 3 Tbsps chopped fresh rosemary
  • 2 Tbsps chopped fresh chives, to garnish
  • 2 Tbsps chopped fresh parsley, to garnish
  • 3 Tbsps olive oil or avocado oil
  • ¼ tsp pepper, or to taste
  • ½ tsp sea salt, or to taste
  • sea salt flakes, to sprinkle before serving

Instruction

  • Preheat your oven to 400 degrees f. and line a large baking tray with parchment paper.
  • Thoroughly wash and scrub the potatoes, then pat dry with paper towels, or allow to air dry.
  • With a very sharp knife, carefully chop them into bite sized cubes then transfer them onto the prepared baking tray. I love to keep the skins on for these.
  • In a small bowl whisk minced garlic, chopped oregano, chopped rosemary, oil, sea salt and pepper.
  • Pour this herb mixture over potatoes and toss until very evenly coated, then arrange in a single layer without overlapping onto your sheet pan. They crisp up more if they are given space in the baking sheet.
  • Roast in your preheated oven, flipping them halfway through, until nice golden and crispy (about 35-45 minutes). Watch them and pull them out when they are to your liking.
  • Garnish with fresh chopped parsley, chives and sprinkle with additional sea salt flakes if desired.
  • Serve warm and enjoy!