Roasted Potatoes with Herbs and Crunchy Onions
Ingredients
- 2-pounds baby potatoes, halved (see note)
- 3 tbsp. olive oil
- ½ tsp. salt
- ¼ tsp. black pepper
- 2 tbsp. dehydrated onion flakes
- ½ tsp. onion powder
- ¼ tsp. garlic powder
- 1 tsp. fresh thyme leaves, finely chopped
- 1 tsp. fresh summer savory, finely chopped
- ½ tsp. fresh rosemary, finely chopped
Instructions
- Pre-heat the oven to 350°F.
- In a large bowl, add all the ingredients and toss well to coat.
- Empty contents onto a large baking sheet.
- Position potatoes in a single layer with the cut side facing down.
- Place in the pre-heated oven and bake for 35 minutes.
- Remove from the oven and allow the potatoes to rest on the baking sheet for 5 minutes.
Notes
If some of the potatoes are small in size, just leave them whole.