Thyme Roasted Potatoes
These Thyme Roasted Potatoes are simple and delicious. It's a very versatile recipe that you'll come back to over and over again.
Servings: 6 people
Calories: 39kcal
Ingredients
- 1 med potato for every 2 people
- 1 med onion for every 2 people
- 1-2 carrots optional
- olive oil
- dried thyme
- garlic salt
- freshy ground black pepper
Instructions
- 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. Just season it to your liking and then give it another stir.
- Put the pan in a pre-heated oven. At 450 degrees F it will take about 45 minutes. At 375 degrees F it will take about an hour. At 350 degrees 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.
Notes
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.
Nutrition
Calories: 39kcal | Carbohydrates: 9g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1700IU | Vitamin C: 9mg | Calcium: 12mg | Iron: 1mg