Potato: Garlic & Herb Roasted Potatoes
Source of Recipe
Emeril Lagasse
List of Ingredients
2 1/2 pounds assorted small potatoes, such as fingerling, Yukon Gold or red Bliss, scrubbed
1 acorn squash, peeled and cut into 1 1/2-inch chunks
3 cups butternut squash, cut into 2-inch chunks
1/4 cup extra-virgin olive oil, or more to taste
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
3 cloves garlic, peeled and roughly chopped
1 teaspoon salt
3/4 teaspoon freshly ground black pepperRecipe
Preheat the oven to 400 degrees F. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. 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.
Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
Yield: 4 to 6 servings
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