It is grilling season, and we’ve been taking full advantage of it on the weekends. We had dinner from the grill both Saturday and Sunday night. Last night we even ate outside. It was wonderful. I love this time of year.
Saturday night Ben grilled steaks, I made these potatoes and a green salad. If we ate this every night of the week Ben would be the happiest man on earth. Around 5 that afternoon my plan for a side dish went about as far as potatoes, but I didn’t know exactly what I wanted to do with them. Mashed is always a good choice to accompany steak, but I didn’t feel like something loaded with butter and cream. So we had roasted potatoes that had been tossed with brown butter and fresh thyme. Ben said, “We need to have this meal again.” I think we will.
When garlic cooks and gets nice and brown it is spectacular and crunchy. When garlic burns, it turns bitter. I burned my garlic. So next time I would throw the garlic in with the potatoes when they had about 20 minutes left instead of at the beginning.
Thyme and Brown Butter Roasted Potatoes
- 2 russet potatoes, scrubbed and cut into 1-inch cubes
- 3 tablespoons butter
- 1 tablespoon fresh thyme leaves
- 4-5 garlic cloves, minced
- 1 teaspoon salt
- Brown butter in a small saucepan over medium heat. Watch it closely and swirl the pan periodically to keep it from burning.
- Combine warm butter, thyme and salt in a large bowl. Add in the potatoes and toss to coat.
- Pour potatoes onto a rimmed baking sheet lined with foil or parchment (I used Reynolds parchment/foil pan liner with great results).
- Bake at 400°F for 40-45 minutes, stirring the potatoes around so that all sides can get nicely browned every 15-20 minutes. Toss garlic with potatoes when they have about 20 minutes left to cook.
- Let cool on the sheet for a few minutes, then serve.