Food Advertising by

Vegan Cashew Butter Pecan Cookies

Vegan Quinoa Pizza Crust With Cheeze Spread

Greek-Style Lemon Potatoes

The Healthiest Vegan Pasta Salad

Vegan Cherry Lime Cheesecake

Herb-Roasted Potatoes

Happiest of holidays everyone! Wow, the time has flown by. I hope that you have had the most wonderful holiday season! Whoooooo loves holiday food? I hope you’re ready for the roasted potatoes of your side dish dreams. Sorry for getting this recipe to you a little bit late but it’s better late than never. Herb-Roasted potatoes are so easy to make that if you wanted them on your Christmas table spread, you could whip this up in no time. Herb-Roasted Potatoes were gone in my house within a day, which is always a great sign. I could seriously eat these potatoes like popcorn, it’s hard to stop because they’re THAT good. Do you prefer your potatoes super crispy or on the softer side? They are cooked to perfection and the texture is in between crispy and soft, so you basically get the best of both worlds. 

I sort of have an obsession with ketchup, that stuff goes on everything from vegan Mac n cheeze to potatoes to avocados. The avocado/ketchup mix might sound a little odd but if you mix it with some quinoa, YUM. Back to the potatoes now. Ketchup would be an excellent condiment but the potatoes are perfectly delicious as they are.

Have a wonderful weekend and enjoy this happy time of year with your loved ones. I’m super excited for the Christmas Eve parties tonight and can’t wait to see my family and eat fabulous vegan food. Now it’s time to make some stuffing. Bye friends!

Herb-Roasted Potatoes
Serves 6
A delicious and healthy side dish that's perfect for any occasion!
Write a review
Cook Time
55 min
Cook Time
55 min
  1. 3 lb bag of organic red potatoes (cut each potato into pieces of 8 or 12 if they are large)
  2. Juice of 1 medium lemon
  3. 1/2 cup extra virgin olive oil ( I used Greek)
  4. 3 tsp Organic Dijon Mustard
  5. 2 tbsp fresh chives
  6. 2 tbsp fresh dill
  7. Sea salt and pepper to taste
  1. Preheat oven to 375.
  2. Mix the lemon juice, olive oil, dijon mustard, chives and dill in a bowl until fully combined.
  3. Pour the dressing over the potatoes on a baking tray and mix everything together so that potatoes are fully coated.
  4. Bake the potatoes for 20 minutes and then remove from oven and flip/toss with a spatula.
  5. Place the potatoes back in the oven for another 25 minutes. Remove from oven again and toss with a spatula.
  6. Bake for another 10 minutes.
  7. Enjoy
  1. This will serve between 6-8 people as a side dish depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/

My Weekend in Chicago

Hi friends! I had the most wonderful time in the world with my sweet man in Chicago last month. We were there for less than 48 hours but were able to do so much! Chicago holds a special place in my heart. I’ve been going there every year around Christmas time... read more

Two-Layer Chocolate Fudge Cups

Well hi there friends. It’s been quite some time since I’ve popped in to show you a new recipe. I’m done with finals now and I can’t wait to work more recipes for the blog and Insta. The holiday season is so wonderful and full of good food no... read more

What I Ate in a Day: Vegan Eats

Hello lovely people! I decided that I would stop by, say hello and show you the abundance of delicious plant based food I stuff my face with on a daily basis. On Instagram, I show you a decent glimpse of what I eat but I have quite an appetite and there are many foods... read more

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the... read more

Vegan Strawberry Banana Cookies

Did someone say Vegan Strawberry Banana cookies?! I sure did. Although I don’t exactly love to bake (lolz), these cookies are giving me so much lifeeee. When it comes to dessert (if you even consider this a dessert), simple is what works for me. I love a... read more

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy... read more

No Bake Pumpkin Brownies With Coconut Probiotic Yogurt

Do you really need another pumpkin recipe? YES, yes you sure do. I know, there’s a million recipes out there but I can’t seem to find one quite like this. Therefore, ya need it in your life. I am sitting in the library daydreaming about these brownies rn.... read more

Baked Veggie Cakes

Raise your hand if you like easy recipes that you can make ahead of time! I’m raising my hand high. Preparing these simple yet hearty Baked Veggie Cakes is truly a piece of cake. When you get home from work/school, you should be able to sit back, relax, and... read more

SUBSCRIBE TO upbeetandkaleingit

  • Its FriYAY and that means one thing Pizza for dinnerhellip
  • Breakfast tacos are ALWAYS a good idea especially when theyrehellip
  • The cold wont stop me from making smoothie bowls Nohellip
  • Whats in my cart Stocked up on some of myhellip
  • When you dont have a lot of time to makehellip
  • It will be hard for me to top todays lunchhellip
  • Soon Ginny will be bigger than me Im really strugglinghellip
  • Alllllll of my favorite veggies in one bowl Hello nutrientshellip
  • I had an almond milk yogurt bowl for lunch todayhellip
Healthy Homemade Vegan Pizza

Healthy Homemade Vegan Pizza

Hi guys! My name is Mary. I am a law student who happened to stumble across a vegan cooking passion. I create recipes that are healthy, quick and easy to make. If you have any questions, you can email me here -- I would love to hear from you!

My recipes in Vegan Magazine

My recipes in Vegan Magazine