This easy and flavorful vegan-friendly side dish is a perfect accompaniment to your favorite savory main course. Try this week; your taste buds will thank you!
Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: ~45-50 minutes
Ingredients:
1lb. baby / petite potatoes
1 Tbsp. canola oil
1 tsp. fresh Rosemary, finely chopped
1 tsp. fresh parsley, finely chopped
2 ½ tsp. salt, divided
1 tsp. pepper
½ tsp. garlic powder
Cooking spray, such as canola or olive oil spray
Directions:
Clean potatoes and place in pot filled with cold water and add 1 tsp. salt. There should be enough water to cover the potatoes by at least 1 – 2 inches.
Bring pot to a boil. Parboil on medium-high heat for about 8 – 10 minutes. Potatoes should be fork tender but still firm.
Drain and set aside. Let cool for about 5 or so minutes.
Preheat the oven to 425°.
Spray roasting pan or cookie sheet with oil spray.
Place potatoes on roasting pan or cookie sheet and grab a small cup to gently smash potatoes. Potatoes should remain intact.
Drizzle potatoes with olive oil. Add add salt, pepper, garlic powder, and herbs to potatoes. Rub herbs and oil gently over potatoes.
Put potatoes in oven and bake for 20 – 25 minutes. Remove from oven and sprinkle with a bit of kosher salt or fleur de sel.
Let sit for about a minute or two, then serve and enjoy!
