Roasted potatoes might be one of our favorite ways to round out a meal: half, toss, and stick them in the oven and you’ve got one of the most satisfying sides known to humans. There are a couple of smart tricks embedded in this recipe: lining your baking sheet with foil means clean up is a cinch (but it’s not absolutely necessary so if you’re out, don’t even worry about it). Then, spraying the foil with a bit on nonstick spray means all the herby garlicky bits stick to the potatoes, not the baking sheet. Feel free to play with the herbs: we like rosemary and oregano but you could use parsley and thyme, too.
2 pounds fingerling potatoes, halved lengthwise
3 tablespoons extra-virgin olive oil
3 teaspoons chopped garlic
2 tablespoons chopped fresh rosemary
2 tablespoons chopped fresh oregano
¾ teaspoon kosher salt
½ teaspoon black pepper
Sat fat 0.77g
How to Make It
Preheat oven to 375°F. Line a rimmed baking sheet with foil and lightly grease with cooking spray. Toss together all the ingredients. Spread in a single layer on the prepared baking sheet. Bake until tender, 25 to 30 minutes.
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