I love roasted vegetables and the roasted potato is a winner all of my family will eat. I added garlic to the roasting pan this time and it created a whole new flavor to the side dish that tastes and smells like were eating out at a steakhouse for our weekend meal. Ingredients:
4 medium to large potatoes (scrubbed and cut into cubes)
4 cloves of garlic (peeled and smashed but left whole)
2-4 tablespoons olive oil
6 thyme sprigs (washed and stripped of leaves)
salt and freshly ground pepper
Preheat the oven to 425 degrees. Place the potatoes and garlic in a large bowl. Pour in enough oil to coat the potatoes and garlic, then season with the salt, pepper, and thyme and toss well. Transfer to a baking dish and roast until cooked through, 45 minutes. Let them get good and crispy on one side and then flip them over so they get crispy all over. You would think they are cooked in butter but the olive oil makes them crispy and delicious just the same.
Serves: 4
Source: Adapted from My Key West Kitchen
Sherry
I will link this to:
Foodie Friday at Rattlebridge Farm
Strut Your Stuff Saturday at Six Sisters Stuff
Homemaking Linkup at Hope In Every Season
Finding the Pretty & Delicious Linky at Your Home Based Mom
On the Menu Monday at Stonegable Rooted in Thyme Simple and Sweet Fridays
A Pinteresting Party at Tutus & Tea Parties
Wow Us Wednesday at Savvy Southern Style
4 comments:
I roast my potatoes like this all the time. They are delicious on the grill with the same ingredients you have used but I Lawry's seasoned salt instead of regular salt and lots of parsley. Substitute rosemary for the thyme for a new flavor. I use powdered rosemary that I get from an herb shop. Delicious!
Linda
mysewwhatblog.blogspot.com
We love these too and make them often! Yummy. Yours look wonderful!
Loved all your inspiring posts this week. Thanks for hosting a wonderful party! Have a great weekend!
Hugs,
Jody
Love these tossed with some good olive oil, fresh garden herbs and cooked on the grill! Now I'm hungry and dinner is a long way off.
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