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.
- 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 2 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 coat them evenly with the melted butter. Spread potatoes in an even layer and sprinkle 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.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||2 g|
|Dietary Fiber||2 g|