Butter Roasted Potatoes

Bowl of roast potatoes
J Shepherd/Photographer's Choice RF/Getty Images
  • 55 mins
  • Prep: 10 mins,
  • Cook: 45 mins
  • Yield: 6-8 Servings (Side dish)
Ratings (6)

A dab of butter adds richness to this roasted potato recipe and makes it perfect for a breakfast dish, perhaps alongside a frittata or omelets. Try substituting another herb for the thyme, such as rosemary, to give these roasted potatoes an entirely new dimension.

What You'll Need

  • 2 pounds potatoes (white or sweet or a combination)
  • 1 tablespoon butter
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon thyme (fresh, chopped)
  • salt to taste
  • black pepper to taste

How to Make It

  1. Preheat the oven to 375˚F. Peel the potatoes and cut them into equally sized cubes, about 3/4 inches square.
  2. As the oven is heating, put the butter in the center of a sheet pan and melt it in the oven for 2 minutes or until the butter is completely melted. Remove the pan from the oven.
  3. In a bowl, toss the potatoes with olive oil and thyme. Add the potatoes to the pan, using a spatula to toss the potatoes and coat them evenly with the melted butter. Spread potatoes in an even layer and sprinkle with salt and pepper.
  1. Cook at 375˚F for 30 to 45 minutes, turning the potatoes after about 20 minutes, or until potatoes are tender inside and their exterior is beginning to brown.