Roasted Potatoes with Garlic Butter Recipe
Roasted Potatoes with Garlic Butter Recipe photo by Taste of Home

Roasted Potatoes with Garlic Butter Recipe

Publisher Photo
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 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.

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

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.

Reviews for Roasted Potatoes with Garlic Butter

AVERAGE RATING
   (9)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
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MY REVIEW
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
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
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
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
Reviewed Mar. 17, 2013

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

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