Summer Roasted Potatoes

Roasted Potatoes with thyme! Photo: Danielle @ Heart Beets

Summer Roasted Potatoes

One of my favorite ways to cook garden fresh potatoes is to roast them with olive oil, and seasoned with thyme, salt, and pepper. This is always a requested recipe at any gathering or event!

I do love a gluten-free macaroni salad with any summer picnic, but these little potatoes offer more nutritional value. Much of the nutritional value of a potato is found in its skin. Red potatoes are loaded with fiber, B vitamins, iron, and potassium. Check the blog for upcoming vegan macaroni and potato salad recipes.

Ingredients

Small red potatoes

Olive oil

Dried thyme Himalayan salt

Ground pepper

Directions

Preheat oven to 425 degrees and quarter potatoes.

Combine oil, thyme, salt, and ground pepper in a large bowl. Stir in potatoes until evenly coated.

Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 30 minutes in the preheated oven, turning occasionally.