Skin-On Herb-Roasted Potatoes | Zero Waste Comfort Food

Waste nothing, flavor everything. This root-level roast brings texture, depth, and kitchen mindfulness to your plate.

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

Prep the potatoes:
Rinse and scrub potatoes thoroughly to remove any soil (especially around crevices). Cut into even wedges or quarters to ensure uniform roasting.
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 using your hands for even coating.
Roast to perfection:
Spread the potatoes in a single layer on a parchment-lined baking sheet. Make sure the flat sides are touching the pan for maximum crispness.
Bake:
Roast at 400°F (205°C) for 30–35 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 immediately:
Great as a side for any meal or as a base for a grain bowl, topped with a tahini drizzle or leftover sautéed greens.

Why keep the skins? They’re packed with potassium, fiber, and flavor. By skipping the peel, you save time and food.
Garlic scraps + herb stems: Save for broth or infuse in olive oil.
Parchment reuse: If clean, wipe and reuse. Otherwise, compost it (if unbleached and certified compostable).
Leftover potatoes? Reheat in a skillet or repurpose into breakfast hash.

🥔 Skin-On Herb-Roasted Potatoes with Crispy Edges