Roasted Potatoes with Garlic Butter

I came across a recipe yesterday in Taste of Home for Roasted Potatoes with Garlic Butter. We don’t eat a lot of potatoes and since my potato bin is getting quite full due my weekly box from the local CSA, it was time to find a really good potato side dish. This one is a winner and I’m adding it to my family recipe book with some changes. I loved the different colors and flavors of the potatoes and the added thyme from the garden was perfect. Here’s my take on the recipe:

Roasted Potatoes with Garlic Butter

Roasted Potatoes
10 med. potatoes – I like a variety of red potatoes, German Butterball potatoes and sweet potatoes
2-3 Tbsp. olive oil
1/2 tsp. salt
1/4 tsp. freshly ground pepper
1/4 cup butter
3 garlic cloves, minced
1 Tbsp. fresh thyme or 1 tsp. dried thyme
1/2 cup shredded cheddar cheese
1/3 cup grated Parmesan cheese
Additional minced fresh thyme, optional

1. Cut potatoes into 1/8 inch slices. Toss with oil and sprinkle with salt and pepper. Roast on lightly greased baking sheets at 425 degrees for 20-25 minutes, or until tender.

2. Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme. Stir for one minute. Transfer roasted potatoes to a large bowl and add butter mixture. Sprinkle with cheese and toss to coat.  Top with additional thyme.

Notes: My mother never peeled her potatoes and said all the good nutrients were in the skin of the potato. We grew up eating mashed potatoes with skin and all. I always wondered why recipes said to peel the potatoes. Just make sure you wash them well.

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