Eosinophilic Esophagitis Friendly Roasted Garlic Herb Potatoes
Total time45 min
Prep time10 min
Cook time35 min
5.0(30)
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Learn more →Ingredients
4 servings
- 1.5 lb baby potatoes, halved
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp fresh thyme leaves
- ¾ tsp kosher salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or leave it unlined for maximum browning.
- 2
In a large mixing bowl, toss the halved baby potatoes with the olive oil, garlic, rosemary, thyme, salt, and pepper until every cut surface is evenly coated.
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