Roasted Red Potatoes with Thyme
Potatoes are one of the handiest veggies to have on hand.
They last a long time in the fridge and there’s so many things to make with them.
Here’s an easy recipe for a wonderful roasted potato side dish and it only takes about 30 minutes to make.
It’s the kind of recipe that I especially like because everything goes into a bowl, gets mixed around and then put on a pan to cook in the oven. Super simple.
If you happen to find petite-size potatoes available at the grocery store and of course if the price is right, they are great to use for this recipe because they’re so darn cute.
I used red potatoes and most were smaller than the size of a golf ball.
For a flavor boost, this recipe has some bacon drippings in it.
Notice how I used the term “drippings” instead of “fat”?
I guess it makes me feel better using bacon “drippings” in a recipe instead of using bacon “fat”. Boy am I ever in denial since they are the same thing.
Anyway, if you prefer not to use bacon drippings, olive oil and/or melted butter work nicely too.
Although I used fresh thyme for garnish, another option is to use micro greens. They are a beautiful garnish on top of roasted potatoes.
Recently at a wedding reception dinner I attended they served petite-size roasted potatoes topped with micro greens and small edible flower petals.
The potatoes were so beautiful and perfect for the occasion.
So let’s check out the ingredients.
Petite-size red potatoes (or any color that may be available), pepper, sea salt, onion powder, garlic powder, fresh thyme, butter, and bacon drippings (optional)
Here’s how to make it.
Preheat oven to 375 degrees F.
Cut the potatoes in half and add them to a large bowl.
Next add the melted butter and bacon drippings (I’m still in denial and not using that three-letter word).
Then add the pepper, garlic powder…
Mix together so that the potatoes are coated with all of the ingredients.
On a large cookie sheet,
lay each potato cut-side down.
Bake in a preheated oven until the cut-side of the potato is a golden color (about 20 minutes).
Garnish with fresh thyme, serve while hot, and…
More delish potato recipes:
Baked Herb and Parmesan Potato Slices
Brown Butter and Bacon Cheese Potato Cups
Salt-Crusted Baked Potato with Thyme, Ground Beef and Gravy
Grilled Potato Slices
Pass The Potatoes Please – recipe roundup
Roasted Red Potatoes with Thyme
Yield: Serves about 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
About 25 to 30 small red (or other color) potatoes, cut in half
½ teaspoon ground black pepper
½ teaspoon garlic powder
1 tablespoon fresh thyme leaves (chopped if they are on the larger side)
½ teaspoon sea salt (or salt to taste)
1 tablespoon melted butter
1 tablespoon bacon drippings, warmed
1 sprig fresh thyme (for garnish)
Preheat oven to 375 degrees F. In a large bowl, add the potatoes, melted butter, bacon drippings, pepper, garlic powder, thyme, onion powder, and salt. Mix together so that the potatoes are coated with all of the ingredients. On a large cookie sheet, lay each potato cut-side down. Bake in a preheated oven until the cut-side of the potato is a golden color (about 20 minutes). Garnish with thyme and serve while hot.