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Roasted Potatoes with Garlic Butter

Roasted Potatoes with Garlic Butter
No need to fuss with baskets and flowers, a platter of golden and orange potatoes this colorful and aromatic serves double duty as an Easter dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
10 ServingsPrep: 30 min. Bake: 20 min.

Ingredients

  • 8 medium Yukon Gold potatoes, peeled
  • 3 medium sweet potatoes, peeled
  • 2 tablespoons canola oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup butter
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
  • 1/2 cup shredded cheddar cheese
  • 1/3 cup grated Parmesan cheese
  • Additional minced fresh thyme, optional

Directions

  • Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil
  • and sprinkle with salt and pepper. Divide between two greased 15-in.
  • x 10-in. x 1-in. baking pans. Roast at 425° for 17-20 minutes or
  • until tender.
  • Meanwhile, in a small skillet, heat butter over medium heat. Add
  • garlic and thyme; cook and stir for 1 minute. Transfer roasted
  • potatoes to a large bowl. Drizzle with butter mixture; toss to coat.
  • Sprinkle with cheeses and, if desired, additional thyme; toss to
  • combine. Yield: 10 servings.
© Taste of Home 2013

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Roasted Potatoes with Garlic Butter (continued)

Nutrition Facts: 3/4 cup equals 238 calories, 10 g fat (5 g saturated fat), 20 mg cholesterol, 234 mg sodium, 33 g carbohydrate, 3 g fiber, 5 g protein.
© Taste of Home 2013