Easy Crispy Roasted Potatoes
Equipment
- baking sheet
- cutting board + knife
- measuring spoons
Ingredients
- 1 bag fingerling potatoes (or sub baby red or yellow potatoes), cut into quarters or sixths
- 2 tablespoons avocado oil
- ½ teaspoon salt (Himalayan, iodized, or vegan truffle)
- ½ teaspoon garlic granules
- ½ teaspoon onion granules
- ¼ teaspoon black pepper
Garnish (optional) *
- fresh herbs of choice; thyme, rosemary, cilantro or parsley
- or dried herb de provence
- sea salt flakes
Instructions
- Prep: preheat oven to 425°F and lay a 10x15 baking sheet out. Wash and dry potatoes, then cut into bite-sized pieces.
- Season & cook: add cut potatoes to a medium-sized mixing bowl and toss with avocado oil, salt, garlic granules, onion granules, and black pepper. Add to a baking sheet and spread evenly. Bake on the middle rack for 30 minutes, lightly tossing after 15 minutes.
- Garnish: remove from oven and garnish with herbs of choice (I do a few pinches of dried herb de provence and a large pinch of sea salt flakes). Enjoy!
Notes
The baking sheet does not need to be greased as the oil from potatoes are enough to keep them from sticking. Feel free to add a bit if desired. Lining the baking sheet with parchment paper is also an option, however it will result in a less crispy potato.
Serve as is or with ketchup, mustard, Zhoug sauce, hummus, or this vegan "honey" mustard.
* Check out the variation section for more ideas on how to season & garnish the potatoes.