roasted potato recipe, eating fabulously, christopher stewart
Buttery potato-y deliciousness 
My obsession with the farmers market left me with some purple and white potatoes. I love the bright hue of purple potatoes and they add a fun element to your meal. I was having kale salad for dinner and I decide to roast these potatoes and have them on the side.  Crispy, roasted, and buttery I love to add the butter at the end, so it melts into the potatoes and the heat really helps bring out the thyme fresh flavor. These are great with eggs for breakfast and also as a fun, quick and easy side! 


6-8 small purple potatoes 
4-6 small - medium white or yukon gold potatoes 
1 head of garlic, peeled 
5 sprigs of thyme, 
3 T. butter 
canola oil
sea salt 
black pepper

Heat oven to 400. Rinse potatoes, removing any excess dirt and pat dry. Leaving skins on, cut potatoes in quarters (reminiscent of steak fries) and add to a large bowl. Add peeled, whole garlic cloves, season with salt, black pepper, and drizzle enough canola oil (or another high temperature cooking oil) just enough to coat potatoes.  Pour potatoes out onto a large rimmed baking sheet, making sure the potatoes have enough space to lay flat and are not on top of each other. This will cause potatoes to steam and they will not become crispy. Roast potatoes in the oven for about 20 minutes, or until crispy and fork tender. Remove potatoes from oven, and while still on the tray, add butter and thyme sprigs and toss while hot. Place on a platter and serve immediately 

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