Roasted Potatoes with Garlic Butter |
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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 10 |
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I created this recipe while visiting my Grandmother. When we sat down to eat, she asked me where I'd learned to cook like this. Of course, I answered, from you! Ingredients:
8 medium yukon gold potatoes, peeled |
3 medium sweet potatoes, peeled |
2 tablespoons canola oil |
1/2 teaspoon salt |
1/4 teaspoon pepper |
1/4 cup butter |
3 garlic cloves, minced |
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme |
1/2 cup shredded cheddar cheese |
1/3 cup grated parmesan cheese |
additional minced fresh thyme, optional |
Directions:
1. Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between two greased 15-in. x 10-in. x 1-in. baking pans. Roast at 425° for 17-20 minutes or until tender.
2. Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine. Yield: 10 servings.
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