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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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Roasted Potatoes with Garlic Butter Recipe

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I created this recipe while visiting my grandmother. When we sat down to eat, she asked me where I'd learned to cook like this. Of course, I answered, "From you!" —Elizabeth Kelley, Chicago, Illinois
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES:10 servings
TOTAL TIME: Prep: 30 min. Bake: 20 min.
MAKES: 10 servings

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

Nutritional Facts

3/4 cup: 238 calories, 10g fat (5g saturated fat), 20mg cholesterol, 234mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.

Directions

  1. 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.
  2. 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.
Originally published as Roasted Potatoes with Garlic Butter in Taste of Home February/March 2013


Reviews for Roasted Potatoes with Garlic Butter

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (1)
3 Star
 (0)
2 Star
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1 Star
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MY REVIEW
Robby1 User ID: 1478802 256681
Reviewed Nov. 11, 2016

"My search for a roasted potato recipe came up with this one. Very nice served with salmon loaf. I only used russet potatoes and did it on the stovetop and it turned out great."

MY REVIEW
germanycook User ID: 6411056 199621
Reviewed Aug. 30, 2014

"These were AMAZING! So much flavour and nice to have something a little bit different than your cubed roasted potatoes. I did cook them for 30 minutes and they needed it, and they were cut 1/8 inch thick. Maybe it was just my oven though."

MY REVIEW
DDPLoeches User ID: 1536323 188989
Reviewed Jan. 17, 2014

"I served this for Christmas dinner and it was a big hit. I've also made it a few times when I didn't have sweet potatoes, and it's good that way too."

MY REVIEW
megbaumslp User ID: 7045001 127210
Reviewed Nov. 8, 2013

"I halved the recipe for an easy weeknight side dish to grilled chicken and salad. This was sooo delicious!"

MY REVIEW
cherylhof User ID: 2649320 200139
Reviewed Apr. 20, 2013

"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!)"

MY REVIEW
gingerriss User ID: 4959883 188985
Reviewed Mar. 17, 2013

"made in a pan on the stove and was really good"

MY REVIEW
sheryldorsey User ID: 7104852 127206
Reviewed Jan. 29, 2013

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

MY REVIEW
MamaPajama User ID: 6019946 119058
Reviewed Jan. 28, 2013

"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!"

MY REVIEW
keverwann User ID: 1807985 213365
Reviewed Jan. 25, 2013

"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!"

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