Ingredients

• Ingredients Units USM Scale 1x2x3x 2 pounds (90 kg) red potatoes, quartered 2 – 3 tablespoons olive oil 1/2 teaspoon garlic powder, optional 1 teaspoon thyme 1/2 teaspoon mineral salt, or to taste 3/4 teaspoon freshly ground pepper, or to taste chopped fresh parsley, to serve

Preparation

• Instructions Preheat oven to 425 degrees F (232 C). Line a sheet pan with parchment, a silpat, or lightly grease with oil. Prep: Scrub potatoes well, slice in half and cut into quarters (if using baby potatoes you may rather just cut them in half). Season: Place potatoes on sheet pan, drizzle with oil, herbs and spices, toss well to coat and spread in a single layer. Roast: Place baking sheet in the oven, on middle rack, and roast for 40 – 45 minutes, stirring 2 – 3 times. Remove from oven, let cool a few minutes and serve warm with chopped parsley sprinkled overtop. Serves 6 – 8 Pair these roasted red potatoes with this The Ultimate Vegetable Lentil Loaf, or serve as a mono meal or side drizzled with this Garlic Aioli, Sriracha Cashew Sauce or Creamy Lemon- Herb Hemp Dressing!