So easy and delicious, they are a wonderful side dish any time! The creamy insides and the crispy, full flavoured skins make these potatoes hard to resist. They are great with Great Vegan Gravy and also delicious with Erin’s Extra Green Guacamole!
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| Prep Time | 10 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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Ingredients
- 3 cups baby nugget potatoes unpeeled!
- 2 cloves fresh garlic, minced
- 3 Tablespoons oil
- 1 teaspoon herbs of choice Try dill, savory, thyme, rosemary, ar any mix of dry spice you like.
- salt and pepper to taste
- chopped green onion optional but delicious!
Ingredients
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Rate this recipe!
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Instructions
- Boil your baby potatoes until soft. (15-20 minutes) Drain and let cool a little.
- Heat your oven to 400 degrees F.
- In a small bowl, mix your oil with your spices and minced garlic.
- Spread your baby potatoes on an oiled baking sheet. Using a fork, gently press down on each potato until the skin breaks and your potato is flattened out but not in pieces. Don't worry if one or two break.
- Brush your flavoured oil evenly over the potatoes.
- Bake your potatoes in a hot oven for about 10 minutes and then flip them over to get both sides crispy.
- Season with salt and pepper to taste. Sprinkle with green onions, if you like! Serve hot with your choice of dips!. Enjoy!
Recipe Notes
I like to serve these alongside a sandwich or a wrap, such as this Green Goodness Burger Wrap. They could also be a full meal with some Cheezy Chipotle Sauce!
