Recipe Background
Butter Roasted Potatoes offer a simple yet sophisticated taste with a crispy finish.
When I first met my partner's family, I was roped into their traditional 'Potato Sunday'—a charming yet daunting ritual where everyone brought their best potato dish to the table. The challenge? Keeping up with a family that pronounced potatoes as a sacred staple. As I stared at my pantry, the humble white and sweet potatoes stood out like a beacon. With a pinch of trepidation, I reached for the unsalted butter and fresh thyme—a nod to simplicity and flavor. The idea of roasting them in the oven until slightly golden was inspired by my fondness for crispiness and warmth, like an embrace in food form.
The secret weapon turned out to be the melted butter spread evenly on the sheet pan, instantly permeating the potatoes with a touch of richness in the oven. A quick toss with some extra-virgin olive oil and thyme ensured no cube was left untouched by taste. I vividly recall the satisfying sizzle and aroma as they roasted, filling the kitchen with an inviting fragrance that had noses twitching long before dinner called. Just the sight of those crispy, butter-kissed potatoes, perfectly seasoned with salt and pepper, was enough to win every skeptic over, including my partner’s critical aunt.
So here’s a tip: always make sure your butter is properly melted and the oven preheated for even cooking. Don’t let the simplicity fool you; this dish taught me that sometimes, less truly is more, and in the world of potatoes, butter is king.
Ingredients
- 1 tablespoon unsalted butter
- 2 pounds white or sweet potatoes peeled and cut into 3/4-inch cubes
- 1 tablespoon extra-virgin olive oil
- 1 teaspoon fresh thyme chopped
- salt to taste
- ground black pepper to taste
Directions
- Preheat the oven to 375 degrees F.
- Place the butter on a sheet pan and melt in the oven as it preheats, about 2 minutes.
- Transfer the baking sheet from the oven.
- In a bowl, toss the potatoes with the olive oil and the thyme.
- Add the potatoes to the sheet pan and use a spatula to evenly toss them in the melted butter.
- Spread the potatoes in an even layer and season with the salt and the pepper.
- Roast the potatoes, turning them after 20 minutes, until they are tender and beginning to brown, about 30-45 minutes.
- Serve.
×