Waste nothing, flavor everything. This skin-on roast brings texture, depth, and a little kitchen mindfulness to your plate.
- Prep time: 10 min
- Cook time: 35 min
- Servings: 2 to 3
- Zero-waste level: 4 out of 5
Ingredients
- 4 small to medium Yukon Gold or red potatoes (scrubbed well, do not peel)
- 2 tbsp extra virgin olive oil (or melted ghee for richer flavor)
- 1 tsp dried rosemary
- 1 tsp dried thyme (or 2 tsp fresh mixed herbs)
- 2 garlic cloves, thinly sliced
- ½ tsp coarse sea salt
- Fresh cracked black pepper to taste
- Optional: lemon zest, smoked paprika, or nutritional yeast (1 tsp) for extra kick
Instructions
- Prep the potatoes:
Rinse and scrub the potatoes thoroughly to remove any soil, especially around crevices. Cut into even wedges or quarters so they roast evenly. - Toss with flavor:
In a large mixing bowl, combine the potato wedges with olive oil, rosemary, thyme, garlic slices, salt, and pepper. Massage the seasoning gently into the potatoes with your hands for an even coating. - Arrange the pan:
Spread the potatoes in a single layer on a parchment-lined baking sheet. Set them flat sides down against the pan for the most crispness. - Bake:
Roast at 400°F (205°C) for 30 to 35 minutes, flipping once halfway through. They should be golden, crispy on the edges, and fork-tender inside. - Finish strong:
Optional: once out of the oven, toss with lemon zest, a pinch of smoked paprika, or a dusting of nutritional yeast for extra umami. - Serve right away:
Great as a side for any meal, alongside our zero-waste baked chicken wings, or as a base for a grain bowl topped with a tahini drizzle or leftover sautéed greens.
Zero Waste Tips
- Why keep the skins? They add flavor and texture, and skipping the peeler saves time and food. They also hold real nutrition: University of Kentucky extension specialist Heather Norman-Burgdolf notes that a potato boiled with its skin contains more vitamin C, potassium, folate, magnesium, and phosphorus than a peeled one, and that up to 31 percent of a vegetable’s total fiber can be in its skin.
- Garlic scraps and herb stems: Save them in a freezer bag for broth. More ideas in our guide to root-to-stem cooking.
- Parchment reuse: If it is clean, wipe and reuse it. Otherwise, compost it if it is unbleached and labeled compostable.
- Leftover potatoes? Reheat in a skillet or turn them into breakfast hash. USDA FSIS says leftovers keep 3 to 4 days in the refrigerator.
Serving Ideas
- Pair with roasted carrots and chickpeas for a plant-based dinner
- Serve under a poached egg with microgreens and hot sauce for a savory brunch
- Add to salads warm or cold; they hold their texture well
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