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No Allergens specified
Sweet and spicy nutmeg heightens savory ingredients. It’s commonly added to mashed potatoes but adds that same warm, fragrant note to crispy roasted potatoes, too. A little goes a long way, so start with 1/4 teaspoon and add more as you like.
4 pounds baby Yukon Gold and red potatoes, halved
1/4 cup Tuscanini Extra-Virgin Olive Oil
2 teaspoons Haddar Kosher Salt
1 teaspoon dried thyme
1 teaspoon Haddar Onion Powder
1 teaspoon garlic powder
1/2 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon freshly grated nutmeg
Preheat oven to 450 degrees Fahrenheit.
Toss potatoes with oil, salt, thyme, onion powder, garlic powder, pepper, and nutmeg in a large bowl until coated. Arrange in an even layer on a rimmed baking sheet.
Roast until crisp and golden brown on the bottom, about 25 minutes.
Photo and Styling by Chay Berger
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