Hey everyone, I hope you’re having an amazing 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 food recipes. For mine, I will make it a bit tasty. This will be really delicious.
Garlic and Thyme Roasted Red Potatoes is one of the most popular of current trending meals in the world. It is appreciated by millions every day. It is easy, it is fast, it tastes yummy. They’re fine and they look wonderful. Garlic and Thyme Roasted Red Potatoes is something which I’ve loved my entire life.
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.
To begin with this particular recipe, we must prepare a few components. You can have garlic and thyme roasted red potatoes using 6 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Garlic and Thyme Roasted Red Potatoes:
- Take 10-12 red potatoes, halved
- Make ready 1 drizzle of olive oil
- Take 1 1/2 tsp garlic, minced
- Get 1 1/2 tsp fresh thyme, chopped
- Prepare 1 tsp salt
- Get 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.
Instructions 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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