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Ingredients:
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
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Instructions:
- 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!
