Roasted New Potatoes With Thyme and Garlic Recipe
These roasted new potatoes with thyme and garlic are fantastic when made with freshly dug small potatoes. It’s a perfect side dish for early summer meals and an easy recipe to prepare. Enjoy these potatoes with a roast, burgers, fried chicken, or just about any main dish of meat, fish, or poultry. It’s also a fantastically hardy base for vegetarian and vegan dinners.
New (or early) potatoes are simply young potatoes that are harvested in late spring or early summer. While any potato variety can be used as new potatoes, the cobbler (or Irish cobbler) is particularly flavorful while still young. Cobbler potatoes are round, white-fleshed, about the size of a golf ball, and the delicate skins rub off easily. The flavor is unforgettable, and the older potatoes make excellent mashed potatoes. Consider yourself lucky if you live near a farm or in an area where they’re grown. If you regularly plant potatoes in your garden, try to get some cobbler seed potatoes. If you don’t have cobbler potatoes, the recipe will also work with any small white or red-skinned potatoes.
For this recipe, the new potatoes are roasted for about an hour. They’re tossed with a mixture of olive oil, garlic, dried leaf thyme, salt, and pepper to create a simple but flavorful seasoning that’s perfect for warm-weather meals. Instead of the thyme, use rosemary or chives if you prefer, or toss them with fresh chopped parsley.
While the recipe is straightforward, avoid using extra-virgin olive oil. Its smoke point is much lower than the high temperature required for roasting and will likely fill your kitchen with smoke while imparting a burnt taste to the potatoes. Pure or light olive oil is a better choice for this application.
Roasted garlic thyme potatoes
6 medium russet potatoes
8 sprigs frush thyme
8 cloves garlic
1 stick butter
2 Tbsp cajun seasoning
Salt/pepper to taste
Preheat oven to 375
Wesh and day potatoes well leave skin on
Bake on rack for 40 minute until softened
Remove from oven and let cool for 20 min.
bring cast iron skillet to medium high heat in oven
Add Butter to skillet, thyme and garlic.
Add potatoes and cook on each side until crispy and golden brown.
Sprinkle cajun seasoning and salt pepper to taste. (Optional) – toss with parmesan cheese
Cook potateos for 2-3 min per side.
Sprinkle with cajun seasoning while still in pan.Some will sticke some will get into the butter but it will all coat the potatoes with a great flovor..
If you like boiled potatos, these will have you Ticking your Fingers