Savory Herb-Crusted Potatoes
Ingredients:
-
- 2 pounds Fingerling potatoes
- 3 tablespoons low-sodium vegetable broth or water
- 1 tablespoon nutritional yeast
- 3 cloves garlic, minced
- 1 teaspoon fresh rosemary, minced
- 1 teaspoon fresh thyme, minced
- Salt (optional) and freshly ground black pepper, to taste
Instructions:
- Preheat Oven: Preheat your oven to 425°F (220°C).
- Prepare Potatoes: Wash the potatoes thoroughly and cut them in half lengthwise.
- Season Potatoes: In a large bowl, combine the vegetable broth/water, minced garlic, rosemary, thyme, salt and pepper. Add the potatoes and toss until they’re evenly coated with the herb mixture.
- Arrange on Baking Sheet: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or a silicone baking mat to prevent sticking.
- Roast: Place the baking sheet in the preheated oven and roast for 35 to 40 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Stir halfway through the cooking time for even browning.
- Serve: Remove from the oven and serve hot. These potatoes make a perfect side dish for any meal or as the meal with a side salad.
I started out over 10 years ago watching Forks Over Knives, decided to “try out” the plant-based meal plan and had shockingly incredible results. I’ve never turned back. I have lost nearly 50 pounds, and that is just one side effect that me, my family, friends and clients have experienced after making the change.
Having been an incredible cook my entire adult life, I started my own personal chef service, NuYu Nourish, to extend my help to others. I interned under a celebrity chef, became a celebrity chef myself and have been expanding my reach and goals ever since! My plan follows strictly and simply those of Dr. Mcdougall, Dr. T. Colin Campbell and Dr. Esselstyn.
