Butter Roasted Potatoes

Butter Roasted Potatoes

The Spruce Eats / Kristina Vanni

Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 6 to 8 servings
Nutrition Facts (per serving)
133 Calories
3g Fat
24g Carbs
3g Protein
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Nutrition Facts
Servings: 6 to 8
Amount per serving
Calories 133
% Daily Value*
Total Fat 3g 4%
Saturated Fat 1g 6%
Cholesterol 4mg 1%
Sodium 95mg 4%
Total Carbohydrate 24g 9%
Dietary Fiber 3g 9%
Total Sugars 1g
Protein 3g
Vitamin C 11mg 55%
Calcium 18mg 1%
Iron 1mg 7%
Potassium 609mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Roasted potatoes are an easy and delicious dish, and the taste of this recipe is enhanced with a dab of butter. The great thing about this recipe is that it can be used for any meal. It's a perfect side dish to a classic meat and potato dinner, it's tasty with a lunchtime salad, and pairs well at breakfast time alongside a frittata or omelets.

If you don't like thyme, try substituting another fresh herb. Finely chopped rosemary would give these roasted potatoes an entirely new dimension and is also a classic flavor pairing. Another alternative option is to use fingerling potatoes. They are typically smaller potatoes and won't need cutting up like the larger ones.

Ingredients

  • 2 pounds potatoes, white or sweet or a combination

  • 1 tablespoon unsalted butter

  • 1 tablespoon extra-virgin olive oil

  • 1 teaspoon chopped fresh thyme

  • Salt, to taste

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredients to make butter roasted potatoes

    The Spruce Eats / Kristina Vanni

  2. Preheat the oven to 375 F. Peel the potatoes (if desired) and cut them into equally sized cubes, about 3/4-inch square.

    A cutting board with potatoes cut into cubes

    The Spruce Eats / Kristina Vanni

  3. While the oven is heating, put the butter in the center of a sheet pan and bake for 2 minutes, or until the butter is completely melted. Remove the pan from the oven.

    A baking sheet with a piece of butter on it

    The Spruce Eats / Kristina Vanni

  4. In a bowl, toss the potatoes with the olive oil and thyme.

    A bowl with potatoes and herbs

    The Spruce Eats / Kristina Vanni

  5. Add the potatoes to the pan, using a spatula to toss the potatoes and evenly coat them with the melted butter. Spread the potatoes in an even layer and sprinkle them with salt and pepper.

    A baking sheet with cubed potatoes on it

    The Spruce Eats / Kristina Vanni

  6. Roast for 30 to 45 minutes, turning the potatoes after about 20 minutes or until potatoes are tender inside and their exterior is beginning to brown.

    A baking sheet with roasted potatoes

    The Spruce Eats / Kristina Vanni

Tips

  • To add an herbaceous touch, you can sprinkle some of the fresh thyme (or other herbs) on top of the cooked potatoes right before serving.
  • If you have leftover potatoes, they can be stored in a sealed container in the refrigerator for a few days. If they seem a bit soggy from storing in the refrigerator, warm a skillet and then heat the roasted potatoes in the hot skillet for a few minutes. The olive oil and butter will help crisp the potatoes.
  • They can be eaten right away or added to whatever meal you are making. Any leftover potatoes are a perfect addition to a rich steak salad or a veggie-loaded frittata

Recipe Variation

  • Try experimenting with different types of potatoes. Using sweet potatoes instead of white baking potatoes will completely change the taste and look of this side dish. You can also try red potatoes or even purple potatoes. They will all roast up beautifully and a mixture of colors can provide a colorful (and healthy) side dish at any meal.