Thanksgiving is quickly approaching so I thought I would share one of my favorite ways to cook potatoes. While mashed potatoes are always the tried and true way to go for Thanksgiving there are many other options to try this year. This one pairs great with turkey and most other sides you could think of. When it comes to roasting potatoes I go with the red variety as I prefer the flavor of their skins to russets. I also happen to be a big fan of garlic so this recipe is generous with the stuff. Feel free to cut back if you prefer a milder flavor. Always go with fresh when it comes to the herbs. I chose fresh thyme since it pairs great with just about anything. Feel free to add other herbs, like rosemary, if you like. It’s also important to use a good, coarse sea salt. Normally I’m fine with regular salt in the majority of recipes but when it comes to this recipe I prefer sea salt far and away. I recommend the Celtic variety but Himalayan works nicely too.
Lemon & Herb Roasted Potatoes
Ingredients
- 4 to 5 pieces red potatoes washed and chopped into bite-sized
- 2 tbsp olive oil
- 3 to 4 cloves garlic minced
- 1 tbsp fresh thyme chopped, or other herb of choice
- 1/2 lemon juice
- coarse sea salt and pepper
Instructions
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Preheat the oven to 385F.
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In a large bowl, toss the potatoes in olive oil, salt, pepper, garlic and thyme.
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Place on lightly oiled baking sheets and sprinkle evenly with lemon juice.
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Cover with foil and bake for 20 minutes.
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At 20 minutes, turn the potatoes over and remove the foil.
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Cook an additional 25-30 minutes until just brown and crispy.
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Remove from the oven and add a little more lemon juice if desired.