Butter Roasted Potatoes

Bowl of roast potatoes
J Shepherd/Photographer's Choice RF/Getty Images
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 6-8 Servings (Side dish)
Ratings (6)

A dab of butter adds richness to this roasted potato recipe and makes it perfect for a breakfast dish, perhaps alongside a frittata or omelets. Try substituting another herb for the thyme, such as rosemary, to give these roasted potatoes an entirely new dimension.

What You'll Need

  • 2 pounds potatoes (white or sweet or a combination)
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon thyme (fresh, chopped)
  • salt to taste
  • black pepper to taste

How to Make It

  1. Preheat the oven to 375˚F. Peel the potatoes and cut them into equally sized cubes, about 3/4 inches square.
  2. As the oven is heating, put the butter in the center of a sheet pan and melt it in the oven for 2 minutes or until the butter is completely melted. Remove the pan from the oven.
  3. In a bowl, toss the potatoes with olive oil and thyme. Add the potatoes to the pan, using a spatula to toss the potatoes and coat them evenly with the melted butter. Spread potatoes in an even layer and sprinkle with salt and pepper.
  1. Cook at 375˚F 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.
Nutritional Guidelines (per serving)
Calories 113
Total Fat 3 g
Saturated Fat 1 g
Unsaturated Fat 2 g
Cholesterol 4 mg
Sodium 48 mg
Carbohydrates 20 g
Dietary Fiber 2 g
Protein 2 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)