Roasted Potatoes with Garlic Butter
TOTAL TIME: Prep: 30 min. Bake: 20 min.
YIELD: 10 servings.
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. —Elizabeth Kelley, Chicago, Illinois
Ingredients
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8 medium Yukon Gold potatoes, peeled
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3 medium sweet potatoes, peeled
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2 tablespoons canola oil
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1/2 teaspoon salt
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1/4 teaspoon pepper
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1/4 cup butter
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3 garlic cloves, minced
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1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
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1/2 cup shredded cheddar cheese
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1/3 cup grated Parmesan cheese
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Additional minced fresh thyme, optional
Directions
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1.
Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender.
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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.
Nutrition Facts
3/4 cup: 238 calories, 10g fat (5g saturated fat), 20mg cholesterol, 234mg sodium, 33g carbohydrate (5g sugars, 3g fiber), 5g protein.
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