This roasted potatoes with fresh herbs recipe is great as a side dish to your main vegan meal or as a quick snack. You can also level up your next potluck with this spud salad. The fresh herbs will make you forget all about that nasty mayo-covered crap you are used to choking down at picnics.
Roasted Potatoes with Fresh HerbsPrint This
- 1 pound small white or yellow potatoes, unpeeled
- 1 tablespoon olive oil
- 1/2 teaspoon smoked paprika (optional but dope)
- 1/4 teaspoon salt
- Fresh Herb Sauce:
- 1/2 cup diced fresh parsley
- 1/2 cup sliced green onions
- 1 clove garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon water
- 1 teaspoon lemon juice
1. Crank your oven to 400° F.
2. Slice the potatoes in half lengthwise. If for some reason your little potatoes are not bite-size, then cut them into quarters instead and throw them in a bowl. Toss the potatoes with the olive oil, paprika and salt until they all look covered. Pour them onto a rimmed baking sheet in a single layer and roast them for 25 minutes, flipping them over halfway through.
3. While the potatoes are roasting, make that herb sauce. You can throw all the ingredients into a food processor and let it rip until everything is minced and mixed together, or you could just mince and mix by hand if you don’t want to create another dirty dish.
4. When the potatoes are tender, let them cool for about 10 minutes. Pour them into a large bowl and over them with the herb sauce, making sure every spud gets some love. Taste and add some salt and pepper until it’s how you like it. Stick it in the fridge for at least 1 hour so that the potatoes can absorb all that flavor and the garlic can mellow out. Serve cold or at room temperature.