Roasted Garlic Potatoes

Course Sides

Cuisine Italian

Keyword potato wedges, roasted garlic potatoes

Prep Time 15

Cook Time 50

Total Time 1 5

Servings people

Calories 284kcal

Preheat oven to 400”F.
Scrub and rinse the potatoes well, cut them in half lengthwise then slice them into wedges. Rinse again and transfer them to a medium size roasting dish together with the bay leaf, fresh thyme, rosemary and lemon wedges. Spread them all in an even layer as best as you can.
1.5 lb golden potatoes, 10 sprigs thyme, 2 sprigs rosemary, 2 bay leaves, 1/2 lemon cut into wedges + extra for serving
In a measuring cup whisk together the water, garlic, nooch, onion, salt, turmeric and oregano.
2 cups water, 6-7 large garlic cloves, 2 Tbsp nutritional yeast, 2 tsp granulated onion, 1 tsp sea salt, 1/2 tsp turmeric, 1 tsp dry oregano
Pour the broth over the potatoes and drizzle all over with the olive oil. Sprinkle with the red pepper and sea salt flakes.
1/4 cup olive oil, 1 pinch red pepper flakes, 1 pinch sea salt flakes
Bake the potatoes in the preheated oven for 25 minutes. Using a flat spatula give them a gentle mix around and bake an additional 30 to 40 minutes until all the potatoes are buttery soft with golden brown edges on the top layer. The broth should be almost all evaporated by this point with just a shallow layer on the top.
Serve the potatoes hot with some of the pan juices, lemon wedges and extra sea salt flakes to taste. Garnish with a sprinkle of chopped chives or flat leaf Italian parsley for a pop of color.