Roasted Potatoes

Roasted Potatoes

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Prep Time:  minutes
Cook Time:  minutes
Ready In:  minutes

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Roasted PotatoesRoasted Potatoes

Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud.  Easy Roasted Potatoes are on my menu tonight.  They go with just about any main dish.  I like using red potatoes, but you can use any variety that suits you.

INGREDIENTS

2 Pounds Unpeeled Potatoes

1 Tablespoon Chopped Fresh Thyme

1 Diced Carrot

2 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat your oven to 450°F.  Cut your potatoes into 1 inch pieces.  In a large-size bowl combine the potatoes and diced carrots.  Drizzle in the olive oil.  Sprinkle on the kosher salt, pepper and thyme.  Mix well until the vegetables are all coated.  Spread the vegetables in one layer in a shallow roasting pan.  Roast for 40 to 45 minutes until tender and lightly browned.  Stir once or twice during cooking.  Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast.  Remove from the oven and transfer to a serving platter.  Serve warm.  Serves 4 as a side dish.

 

    Victoria

    Victoria has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France. Victoria is published in Hearst Newspapers, Greenwich Free Press, New Canaanite, and more.

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