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Roasted Potatoes with Garlic Butter

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

  • 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 15x10x1-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.

Nutrition Facts

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

Reviews

Average Rating:
  • xlsalbums
    Mar 10, 2018

    Love this!! One of the few ways I will eat sweet potatoes!

  • Robby1
    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.

  • germanycook
    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.

  • DDPLoeches
    Dec 31, 1969

    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.

  • megbaumslp
    Nov 8, 2013

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

  • cherylhof
    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!)

  • gingerriss
    Mar 17, 2013

    made in a pan on the stove and was really good

  • sheryldorsey
    Jan 29, 2013

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

  • MamaPajama
    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!

  • keverwann
    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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