Buttery Herb Roasted Potatoes with Crispy Edges
Ingredients
- 1½ poundspotatoes (russet or Yukon Gold)
- 4 tablespoonbutter
- 4 clovesgarlic
- 2 teaspoonfresh thyme
- ¾ teaspoonkosher salt
- ¼ teaspoonblack pepper
- 1 tablespoonolive oil
Prep
- 01
Cut potatoes into 1.5-inch chunks (no need to peel).
- 02
Smash or mince 4 garlic cloves.
Method
- 01
Preheat your oven to 425°F.
- 02
In a large bowl, toss the potatoes with olive oil, salt, and pepper. Spread on a rimmed baking sheet in a single layer, cut-side down if halved.
- 03
Roast for 20 minutes until the bottoms begin to turn golden brown.
- 04
Scatter the garlic and thyme over the potatoes, then dot with butter pieces.
- 05
Return to the oven and roast for another 12–15 minutes, stirring once halfway through, until the potatoes are tender inside and edges are deeply golden and crispy.
- 06
Taste and adjust seasoning. Serve hot.
Spice Tips
To warm up the dish, add a pinch of smoked paprika or a crack of red pepper flakes to the seasoning. Fresh rosemary works equally well in place of thyme for an earthier note.
Pairs well with roasted chicken, fish, or a simple green salad. Leftovers reheat beautifully in a 350°F oven for 10 minutes.