Roasted Potatoes with Garlic and Thyme

4 to 6 servings
  • 2 pounds small potatoes: Red Bliss, small whites, Yukon Golds, Yellow Finns, or Fingerling potatoes
  • 1/4 cup pure olive oil
  • 3 tablespoons unsalted butter
  • 3 cloves garlic, peeled and finely minced
  • 2 tablespoons chopped fresh thyme
  • 2 tablespoons chopped fresh flat-leaf parsley
  • Salt and freshly ground black pepper to taste
  • Preheat the oven to 350 degrees F. Leaving their skins on, scrub the potatoes with a brush to remove any dirt or blemishes. Dry the potatoes with paper towels or a cloth. Cut the potatoes in half or in quarters, depending on their size. Pour the olive oil into a roasting pan or large cast-iron skillet and heat in the oven 10 minutes before adding the potatoes.

  • Roast the potatoes 45 minutes, until crisp. Shake the pan several times during cooking, so that the potatoes roll around to brown evenly. Remove from the oven. Drain the potatoes on paper towels or a cloth to absorb the excess oil, then place in a serving dish.

  • In a saute pan, melt the butter, then add the garlic and saute until light golden brown. Add the chopped herbs to the garlic butter, stir together quickly, and remove from the heat. Pour the garlic-herb butter over the potatoes, season with the salt and pepper, and serve.

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