Garlic and Herb Roasted Potatoes

Ingredients

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

Preparation

1
Preheat the oven to 400 degrees.
2
Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well.
3
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.
4
Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
5
This recipe yields 4 to 6 servings.

Tools

 



Yield:

4.0 servings

Added:

January 12, 2010

Creator:

Anonymous

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