Thyme and Roasted Garlic Potatoes

Lee

I started typing a giant post about last night’s dinner, with breakdowns of all the individual parts but couldn’t do it. So let’s do them individually!

First I started with some Garlic Thyme Potatoes! I had some leftover thyme I’ve been meaning to use before it shrivels up, and since I was planning on making a mushroom gravy for another part of dinner, potatoes sounded like a  good idea.

I used small skin-on yellow potatoes. As I find they hold up a little better to this method of cooking potatoes then a russet potato, as I boil them before I roast them, and we don’t want no mashed potatoes.

All you need to do is take a few potatoes and chop them into smaller pieces, mine we’re about 1″ pieces. Pop them in a pot of boiling, well salted water and boil for about 7-10 mins, or until fork tender. Not mash-y tender.

Then strain them and allow them to dry out a bit. The key with browning/crunchy potatoes, is that you want them to be as dry as possible so they may absorb the oil. Get out a small roasting dish and pour about 3 tbsp of oil and a tbsp of butter. Throw in 1 minced garlic clove, and about 2 tbsp fresh thyme leaves.

Add the potatoes and toss well. Season well with salt and pepper and put in a 375 oven for about 20 mins, or until browned.

The result are super tender potatoes with a crunchy exterior and awesome flavour! Yum!!!

Now these babies wait for their mushroom gravy bath!

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