Autumn Harvest Roasted Potatoes
I was inspired once again by the abundance of fresh Ontario produce available this time of year and sadly I’m using up my fresh herbs before frost hits. This is a bittersweet time of year but it’s also the most beautiful.
Print Autumn Harvest Roasted Potatoes
- Total Time: 1 hour 5 minutes
- Yield: 4-6 1x
Description
I was inspired once again by the abundance of fresh Ontario produce available this time of year and sadly I’m using up my fresh herbs before frost hits. This is a bittersweet time of year but it’s also the most beautiful.
Ingredients
1.5 lb Yellow fleshed potatoes, skin on and washed, cut in large chunks
½ Red onion sliced into wedges
5–6 sprigs fresh thyme, left whole
1 Small sprig fresh rosemary, left whole
1 tbsp extra virgin olive oil
Coarse salt, to taste (about ½ tsp)
Pepper, to taste (about ¼ tsp)
Preheat your oven to 425.
Combine all ingredients in a deep roasting pan, ensuring the oil and seasoning are evenly distributed.
Roast for about an hour, shaking the pan at least twice to ensure the veggies aren’t sticking to the pan and burning. Roast until the potatoes are golden and slightly charred.
Instructions
Preheat your oven to 425.
Combine all ingredients in a deep roasting pan, ensuring the oil and seasoning are evenly distributed.
Roast for about an hour, shaking the pan at least twice to ensure the veggies aren’t sticking to the pan and burning. Roast until the potatoes are golden and slightly charred.
Notes
- Feel free to use whatever potatoes and onions you have on hand.
- If using dried herbs then use a ½ tsp of each in place of the fresh.
- Originally posted on September 9, 2015!
- Prep Time: 5 Minutes
- Cook Time: 60 Minutes
- Category: Side
- Method: Oven
- Cuisine: Canadian
