Dairy-Free Dutch Oven Potatoes with Herbs
Roasted potatoes with herbs and olive oil in a Dutch oven, crispy on the outside and fluffy inside. Dairy and nut-free.
Ingredients
- about 910 g Potatoes, small, such as Yukon gold or red potatoes
- 4 tablespoons Olive oil
- 2 tablespoons Fresh rosemary, chopped
- 2 tablespoons Fresh thyme, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Preheat your oven to about 205°C (200°C).
- 2Wash the about 910 g of potatoes. Cut them into halves or quarters, depending on their size, aiming for pieces that are roughly the same size so they cook evenly.
- 3In a large bowl, add the cut potatoes. Pour over the 4 tablespoons of olive oil. Sprinkle in the 2 tablespoons of chopped fresh rosemary, 2 tablespoons of chopped fresh thyme, 3 cloves of minced garlic, 1 teaspoon of salt, and 0.5 teaspoon of black pepper. Toss everything together until the potatoes are well coated.
- 4Transfer the coated potatoes into a Dutch oven. Place the lid on the Dutch oven.
- 5Bake the covered Dutch oven in the preheated about 205°C (200°C) oven for 30 minutes.
- 6Carefully remove the lid from the Dutch oven. Continue baking for another 15 minutes, or until the potatoes are golden brown and crispy on the outside and tender when pierced with a fork.
- 7Serve the roasted potatoes hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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