Roasted baby potatoes make a comforting side dish to countless recipes. When prepared with just a few all-natural ingredients and fresh herbs, this inexpensive, healthy, and simple dish can enhance the main course. This recipe is suitable for dairy-free, egg free, vegan, as well as gluten-free and wheat-free diets. Add additional fresh herbs and spices, steamed veggies, or even sun-dried tomatoes to your potatoes to add your own personal touch to this recipe, or read below the recipe for a few suggested variations.
Ingredient Substitutions and Cooking Tips
- For a more "buttery" taste, melt dairy-free soy margarine and use in place of the olive oil.
- In place of the rosemary and oregano, toss the potatoes with finely chopped fresh chives. Serve with dairy-free sour cream.
- Before roasting, add other root vegetables to the mix. Carrots and pearl onions are flavorful additions to roasted potatoes.
- Toss vegan bacon bits or chopped soy bacon, or chopped pork bacon with the potatoes before roasting.
- Add a summery touch by adding a handful of olive-oil-packed sun-dried tomatoes and good-quality olives to the potatoes about halfway through roasting.
- Make a roasted potato salad: Chill roasted potatoes and toss with Vegan Pesto.
- During the fall months, add chunks of butternut squash to the mix. (Add one tablespoon or so more of olive oil to make sure everything is coated.)
- When the potatoes are almost tender, steam broccoli, kale, or other greens and then toss with the potatoes just before serving.
- Before serving, sprinkle with your favorite dairy-free Parmesan substitute or nutritional yeast.
- For a more colorful dish, use half baby red potatoes and half baby Yukon gold potatoes
If you do not have a baking dish that's the right size, feel free to simply roast the potatoes on a baking sheet and then transfer the potatoes to a serving dish before serving.
**Make sure to read all nutritional labels carefully to make sure that there are no hidden dairy-derived ingredients (or gluten, egg, or wheat ingredients, if these apply to you).
- 2 pounds baby Yukon gold potatoes, scrubbed well
- 1 bulb garlic, peeled (but not chopped-leave cloves whole)
- 2 tablespoon good-quality extra-virgin olive oil
- 1/4 cup fresh rosemary leaves
- 1 tablespoon dried oregano
- Coarse sea salt and freshly ground black pepper
- Preheat the oven to 450F.
- In a medium-sized mixing bowl, toss the potatoes, garlic, olive oil, fresh rosemary leaves and dried oregano together. Transfer to a baking dish just big enough to fit the potatoes in a single layer, and season generously with coarse sea salt and freshly ground black pepper.
- Place dish, uncovered, on the center rack in the preheated oven and bake until tender and lightly golden-brown, about 20 minutes. Serve hot.