Garlic and Herb Roasted Potatoes (Emeril Lagasse) |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 4 |
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Ingredients:
2 1/2 pounds assorted small potatoes, such as fingerling, yukon gold or red bliss, scrubbed |
1 acorn squash, peeled and cut into 1 1/2-inch chunks |
3 cups butternut squash, cut into 2-inch chunks |
1/4 cup extra-virgin olive oil, or more to taste |
1 tablespoon fresh rosemary |
1 tablespoon fresh thyme |
3 cloves garlic, peeled and roughly chopped |
1 teaspoon salt |
3/4 teaspoon freshly ground black pepper |
Directions:
1. Preheat the oven to 400 degrees F.
2. Place the potatoes and squash in a large bowl and toss with olive oil, rosemary, thyme, garlic, and salt and pepper to coat well. Transfer vegetables, with your hands, to a large baking sheet and spread into a single layer, keeping any leftover oil from the bowl. Roast the vegetables until tender, turning every 10 minutes with a long-handled spoon, about 45 minutes to 1 hour.
3. Remove from the oven and add as much leftover oil to the vegetables as desired, and season to taste. Serve immediately.
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