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My hands down favorite side dish for most meals is potatoes. I love the taste and I really love the versatility. You can do so many different things with them! And this recipe for Thyme Roasted Potatoes is one of my favorite ways to serve them. It’s simple, takes very little hands on time, and the cook time and temperature can be varied depending on what else you may need to have in the oven. And the aroma! O. Em. Gee.
I usually just do potatoes and onions, sometimes I throw in some carrots if I have them. I’ve used russets and yellow potatoes with equal success and I like mixing them together, too. So it’s one of those “use what you have on hand” kinda recipes. Which is my favorite kind of recipe. 🙂
You can learn more about growing and using thyme here.
Thyme Roasted Potatoes
- potatoes – about 1 medium for every 2 people
- onions – about 1 medium for every 2 people (or more if you really like onions)
- carrots – optional, 1 or 2
- extra virgin olive oil
- garlic salt
- ground black pepper
Scrub potatoes and carrots. Cut potatoes, carrots, and onions into bite sized pieces. Put the veggies in a roasting pan. Drizzle with olive oil. You need enough to coat the veggies so the seasonings stick and to keep them from sticking to the pan. Give the veggies a good stir to coat evenly with the oil.
Now, sprinkle with thyme, garlic salt, and pepper. Season it to your liking and then give it another stir.
Put the pan in a pre-heated oven. At 450° F it will take about 45 minutes. 375° F will take about an hour. And at 350° F it will take about an hour and a half. The cooking time will depend on the size of your veggie chunks. You can stir the veggies every 15 minutes or so to make sure they don’t stick, or you can just leave them and get a nice crunch on the bottom.
These potatoes go with just about anything else you’re serving. I have even reheated them by throwing them in a skillet with butter and then serving them with eggs for breakfast.
What would you serve with them?