Ingredients

The following ingredients have 4 Servings
  • 1 lb fingerling potatoes
  • 2 tbsp olive oil (separated)
  • salt & pepper
  • 2 tbsp vegan butter
  • 3 cloves garlic (diced)
  • 1 shallot (diced)
  • 3 sprigs thyme (diced)
  • 1 sprig rosemary (diced)
  • 1/4 cup parsley (diced)
  • 1 lemon (zested)

Instruction

  • Preheat oven to 400 degrees and line a baking sheet with parchment paper.
  • Bring a pot of water to a boil. Add potatoes and boil for 5 minutes. Drain and allow to cool for 2 minutes. Cut larger potatoes in half and leave smaller potatoes intact.
  • Spread potatoes out on the baking sheet and drizzle with 1 tbsp of olive oil. Sprinkle with salt and pepper. Place in the oven for 25 minutes, flipping halfway.
  • While potatoes are cooking, heat remaining olive oil and butter in a pan over medium heat. Once butter is melted add garlic and shallot to the pan. Once shallot has softened (approx. 2 minutes), add thyme, rosemary and parsley to the pan. Cook for an additional 30 seconds, then transfer the mixture to a bowl. Set aside.
  • Remove the potatoes from the oven and toss with garlic and herb mixture. Place back in the oven and bake for an additional 5 minutes. 
  • Remove from the oven, sprinkle with lemon zest and serve.