3 pounds small red potatoes, washed, scrubbed, and dried
1/4 cup extra-virgin olive oil
1 teaspoon kosher salt, plus more for seasoning
1 tablespoon coarsely ground black pepper
3 large garlic cloves, minced then smashed into a paste with a pinch of kosher salt
2 tablespoons finely minced fresh rosemary leaves
1/3 cup minced fresh basil
1 bunch chives, thinly sliced
Preheat oven to 450 degrees F. Cut the potatoes into halves or quarters, depending on their size. In a large bowl, coat the potatoes with the olive oil and season with 1 teaspoon salt and 1 tablespoon pepper. Toss thoroughly. Spread the potatoes out in one layer on a baking sheet and roast them for about 40 minutes, or until they are crispy and golden brown. Turn the potatoes once or twice during baking to ensure even roasting. When the potatoes are done and still quite hot, toss them in a large bowl with the garlic and herbs. Adjust seasoning, as needed. Serve at once.
This recipe is a sample from "Vegan Cooking for Carnivores" by Roberto Martin. For more amazing recipes from Roberto Martin, click here.
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