|Nutritional Guidelines (per serving)|
|Servings: 6 to 8 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||6%|
|Total Carbohydrate 20g||7%|
|Dietary Fiber 2g||8%|
|*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.|
Roasted potatoes are an easy and delicious dish. The taste is enhanced with a dab of butter that adds richness to this roasted potato recipe. 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, 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 for the thyme. Finely chopped rosemary would give these roasted potatoes an entirely new dimension and is another classic pairing. Another alternative option is to use fingerling potatoes. They are generally smaller potatoes and won't need cutting up like the larger ones.
- 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
Preheat the oven to 375 F. Peel the potatoes and cut them into equally sized cubes, about 3/4-inches square.
As the oven is heating, put the butter in the center of a sheet pan and melt it in the oven for two minutes or until the butter is completely melted. Remove the pan from the oven.
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 evenly coat them with the melted butter. Spread the potatoes in an even layer and sprinkle them with salt and pepper.
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.
Serve the potatoes immediately and enjoy the hot crispy spuds. 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.
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.