Crisp roasted potatoes with lemon thyme—that’s a side dish that goes with just about everything! The zing of the lemony thyme makes these potatoes special, even though they are easy to make. Use a waxy potato like baby reds for best results.
Author:Norann Oleson
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:Serves 4
Category:Sides & Sauces
Ingredients
Scale
2 pounds baby red potatoes (or medium red potatoes, cubed)
3 tablespoons olive oil
2 teaspoons garlic powder
1 teaspoon kosher salt
Fresh ground black pepper
1 tablespoon chopped fresh lemon thyme
Instructions
Preheat oven to 425 degrees F. Wash the baby potatoes and cut them in half or cut larger potatoes into 1-inch cubes.
In a large bowl, combine the rest of the ingredients, except for the thyme, and toss well.
Line a baking sheet with parchment paper. Spread the potatoes in an even layer on the sheet and make sure they are cut side down. Roast for about 30 to 35 minutes without stirring until browned, depending on the size of the pieces.
Remove the potatoes from the oven and toss with the fresh thyme.
Notes
If you don’t have lemon thyme, use common thyme and sprinkle the potatoes with lemon juice after removing from the oven.
