When I tell you these are one of the best roasted potatoes I’ve had…I’m not lying.
Dressed with flavor spices, aromas, and roasted till golden brown and perfectly crispy. Garlicky, slightly spicy, warm, and bright.
Spiced with chimichurri spice, dried thyme leaves, salt and pepper. Tossed in a bit of tamari, garlic, lemon zest, and oil.
The perfect combination of flavors.
This recipe is…
- Easy
- Simple
- Quick
- Gluten-free
- Vegan
- Oh so flavorful
Crispy, garlicky, spicy, and sweet. The perfect combination of flavors.
- ½ lb yukon gold potatoes cut into wedges
- 2 tsp chimichurri spice
- 2 tsp dried thyme leaves
- ½ tsp black pepper
- ½ tsp kosher salt
- ½ tsp lemon zest
- 1 tbsp minced garlic
- 1 tbsp tamari
- 2 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 2 tbsp chopped fresh basil
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Preheat the oven to 400 degrees. Place a cast iron skillet on the middle rack.
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In a large bowl, combine all ingredients. Toss to fully coat the potatoes.
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Carefully transfer potatoes to the hot cast iron. Disperse evenly with a spatula. Roast for 30 min. flipping half way through. Serve with a sprinkle of fresh parsley and basil.
