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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!
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Cook Time
55 min
Cook Time
55 min
Ingredients
  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
Instructions
  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
Notes
  1. This will serve between 6-8 people as a side dish depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/

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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!

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