Roast for about 25 minutes, until the potatoes are golden and crisp, shifting the pans halfway through baking. Discard the garlic and herbs. Transfer the roasted potatoes to a platter, sprinkle ...

Garlic Herb Roasted Potatoes, Carrots, and Zucchini bring bold flavors and a satisfying crunch to your table. This dish isn't just a side; it’s an invitation to savor the simplicity of fresh ...

This Garlic Herb Roasted Potatoes, Carrots, and Zucchini recipe combines the comforting flavors of baby potatoes, sweet carrots, and fresh zucchini with aromatic rosemary, thyme, and garlic.

Remove the preheated pan from the oven and carefully line it with a piece of parchment paper. Pour the potatoes out onto the ...

To serve, transfer roasted potato-shallot mixture ... Mound salad over potatoes and finish by scattering herbs overtop.

Mashed potatoes are a staple at most homes. To make them extra creamy, prepare them with butter and milk or cream. Boil ...

Add bay, thyme, potatoes, white wine and water ... Turn off heat and stir in juice of ½ lemon. Meanwhile, make herb salad: Combine parsley and basil in a small bowl and season with salt, the ...

Place the shallot, anchovies, mustard and all the chopped herbs into a food processor with ... along with the halved lemons and par boiled potatoes. Put a couple of spoonfuls of the salsa verde ...