Garlic and Herb Roasted Potatoes
By: Anonymous
Published: Tuesday, January 12, 2010 - 4:46pm

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.