These versatile petite potatoes are big on flavor, thanks to a splash of olive oil and fresh herbs. Simply roast and serve alongside beef, poultry, pork or seafood.
Ingredients
2 lb baby potatoes *
3 T extra virgin olive oil
2 t ea salt and freshly ground black pepper
1 T ea fresh sage and thyme, chopped
Steps
Preheat oven to 400°. Slice potatoes in half or quarters, depending on size, and toss all to combine. Spread in a single layer on a parchment-lined sheet pan and bake 25-30 min or until golden brown and softened in center.
* To make this recipe paleo, do not use white potatoes.
