|Nutritional Guidelines (per serving)|
Roasted baby potatoes make a comforting side dish to countless recipes. When prepared with just a few all-natural ingredients and fresh herbs, this inexpensive, healthy, and simple dish can enhance the main course.
This recipe is suitable for dairy-free, egg free, vegan, as well as gluten-free and wheat-free diets. Add additional fresh herbs and spices, steamed veggies, or even sun-dried tomatoes to your potatoes to add your own personal touch to this recipe, or use the suggested variations below.
Ingredient Substitutions and Cooking Tips
- For a more "buttery" taste, melt dairy-free soy margarine and use in place of the olive oil.
- In place of the rosemary and oregano, toss the potatoes with finely chopped fresh chives. Serve with dairy-free sour cream.
- Before roasting, add other root vegetables to the mix. Carrots and pearl onions are flavorful additions to roasted potatoes.
- Toss vegan bacon bits or chopped soy bacon, or chopped pork bacon with the potatoes before roasting.
- Add a summery touch by adding a handful of olive-oil-packed sun-dried tomatoes and good-quality olives to the potatoes about halfway through roasting.
- Make a roasted potato salad: Chill roasted potatoes and toss with Vegan Pesto.
- During the fall months, add chunks of butternut squash to the mix. (Add one tablespoon or so more of olive oil to make sure everything is coated.)
- When the potatoes are almost tender, steam broccoli, kale, or other greens and then toss with the potatoes just before serving.
- Before serving, sprinkle with your favorite dairy-free Parmesan substitute or nutritional yeast.
- For a more colorful dish, use half baby red potatoes and half baby Yukon gold potatoes
If you do not have a baking dish that's the right size, feel free to simply roast the potatoes on a baking sheet and then transfer the potatoes to a serving dish before serving.
**Make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten, egg, or wheat ingredients, if these apply to you).
- 2 pounds baby Yukon gold potatoes, scrubbed well
- 1 bulb garlic, peeled (but not chopped; leave cloves whole)
- 2 tablespoon good-quality extra-virgin olive oil
- 1/4 cup fresh rosemary leaves
- 1 tablespoon dried oregano
- Coarse sea salt and freshly ground black pepper
Preheat the oven to 450F.
In a medium-sized mixing bowl, toss the potatoes, garlic, olive oil, fresh rosemary leaves and dried oregano together. Transfer to a baking dish just big enough to fit the potatoes in a single layer, and season generously with coarse sea salt and freshly ground black pepper.
Place dish, uncovered, on the center rack in the preheated oven and bake until tender and lightly golden-brown, about 20 minutes. Serve hot.