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Roasted Potatoes with Herbs and Crunchy Onions
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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.