Nickel Allergy Friendly Roasted Garlic Herb Potatoes

Total time45 min

Prep time10 min

Cook time35 min

Nickel Allergy Friendly Roasted Garlic Herb Potatoes

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Ingredients

4 servings

1.5 lb baby potatoes, halved
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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