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Roasted Potatoes with Garlic Butter Recipe

Roasted Potatoes with Garlic Butter Recipe photo by Taste of Home

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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

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Roasted Potatoes with Garlic Butter Recipe

Prep: 30 min. Bake: 20 min.

Yield: 10 Servings

30 20 50

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.

Nutritional 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.

Originally published as Roasted Potatoes with Garlic Butter in Taste of Home February/March 2013

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Reviews for Roasted Potatoes with Garlic Butter

Roasted Potatoes with Garlic Butter

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Reviewed on Apr. 20, 2013 by cherylhof

I increased the spices a bit, substituted olive oil for the canola oil and it was delish! I loved it!! A keeper for sure (and very easy!)

Reviewed on Mar. 17, 2013 by gingerriss

made in a pan on the stove and was really good

Reviewed on Jan. 29, 2013 by sheryldorsey

scrumptious! robust flavor; pairs good with salmon...

Reviewed on Jan. 28, 2013 by MamaPajama

I cut the recipe down since it was only two of us. I melted the butter in the microwave and added the garlic and thyme (without cooking it). My husband is not a fan of thyme so next time I will omit. I just sprinkled the Parmesan cheese on top and omitted the cheddar. It's a keeper!

Reviewed on Jan. 25, 2013 by keverwann

Made with 1/4 tsp of dried thyme since my husband is not a fan of thyme and russet potatoes instead of Yukon Gold because we had them on hand. This was fabulous and I could have eaten it for dessert instead of the carrot cake I made! Yum!