I think that everybody should always have a simple, yet delicious potato recipe on hand. I love creative potato dishes that are full of flavor and spices, but then you need to make sure that the flavors compliment the main dish. The beauty of this recipe is that it can pair with almost anything! I’ve paired it with pulled pork, steak, chicken, and more. I honestly don’t think there’s anything that this recipe wouldn’t go with! Now let’s get into the recipe for these perfectly roasted potatoes…
Start by preheating the oven to 400 degrees. Grab a baking pan and line with foil for an easy clean up. Sometimes I also spray mine with cooking spray just to really make sure the potatoes don’t stick, but this step isn’t necessary.
Grab your potatoes and wash and peel them. Then chop them into even, small sized chunks. Place them in a large bowl and toss them with olive oil, salt, pepper, and thyme. Then pour them out onto a baking sheet in an even layer. Bake for 20-30 minutes at 400 degrees. The baking time will depend on the size of the potatoes. You’ll know they are done baking if a fork can easily pierce them.
Serve the potatoes immediately next to your favorite main course. These potatoes will also stay fresh in the fridge up to 5 days. I haven’t tried freezing them yet, but I think it should work. If you are in need of a great entrée dish, try these turkey burgers or pesto chicken!
- Serves: 4 servings
- Serving size: 1 serving
- Calories: 182
- Fat: 7.8
- Saturated fat: 1.2
- Carbohydrates: 26.4
- Sugar: 1.2
- Sodium: 71
- Fiber: 2.5
- Protein: 2.7
- Cholesterol: 0
- 2 medium potatoes
- 2 tbsp. olive oil
- 1 tsp thyme
- 1 tsp salt
- ½ tsp pepper
- Preheat the oven to 400 degrees F. Line a baking pan with foil
- Wash and peel your potatoes. Then chop them into evenly sized, small pieces.
- In a large bowl, place your potatoes and then add the olive oil and spices. Mix thoroughly until well combined.
- Pour the potatoes out onto the lined baking pan and then arrange them so they are in an even layer
- Bake for 20-30 minutes, or until a fork can easily pierce a potato