Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, garlic and thyme roasted red potatoes. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
These roasted new potatoes are fantastic with fresh-dug small new potatoes, but they can also be enjoyed with small white or red-skinned potatoes. We roasted the potatoes with some olive oil, garlic, and some dried leaf thyme. Instead of the thyme, use rosemary or chives if you prefer, or toss.
Garlic and Thyme Roasted Red Potatoes is one of the most well liked of current trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. Garlic and Thyme Roasted Red Potatoes is something that I’ve loved my whole life. They’re fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook garlic and thyme roasted red potatoes using 6 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Garlic and Thyme Roasted Red Potatoes:
- Get 10-12 red potatoes, halved
- Make ready 1 drizzle of olive oil
- Make ready 1 1/2 tsp garlic, minced
- Prepare 1 1/2 tsp fresh thyme, chopped
- Get 1 tsp salt
- Take 1 tsp pepper
Perfect side dish for just about any main course. Garlic Mashed Red Potatoes - perfectly creamy, buttery and easy mashed red potatoes with roasted garlic, thyme, sour cream and milk. Makes an easy side for your regular weeknight or holiday meat dish! Mashed potatoes are my go-to side dish for protein.
Steps to make Garlic and Thyme Roasted Red Potatoes:
- Preheat oven to 400 degrees Fahrenheit.
- In a large bowl, combine the potatoes, olive oil, garlic, thyme, salt, and pepper.
- Place potatoes cut side down on a rimmed baking sheet lined with tin foil. Place in oven and allow to cook for 40 minutes or until golden brown and soft.
- Enjoy!
This garlicky red potato and asparagus dish is easy and delicious served either hot or cold. Rosemary and thyme give it a sophisticated flavor. I didn't have any thyme so I omitted that. Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use.
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