Lemon Thyme Rosemary Roasted Potatoes

Name: Lemon Thyme Rosemary Roasted Potatoes
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 3 Tablespoons olive oil; 3 Tablespoons butter; 3 pounds Yukon gold or red potatoes, peeled or unpeeled, and cut into chunks; 1/3 cup lemon juice; 2 teaspoons finely chopped fresh thyme or lemon thyme (or 1 teaspoon dried); 2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried); 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder

by NancyC | nancy-c.com

6 Servings

1 hr

Roasted vegetables are so good, especially roasted potatoes! And when they’re flavored with herbs, that’s even better! These Lemon Thyme Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes.

I love the tanginess of the lemon and the savory flavor of the herbs! And they’re easy to make, which is always a plus!

These potatoes make a great side dish for a weekend brunch. Or any lunch or dinner! They're healthier than fries, and although I do love fries, I think I like these roasted potatoes even better! :) If you are a potato-lover, I'm sure you will love these!

Lemon Thyme Rosemary Roasted Potatoes

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Recipe details

Yield 6 Servings
Time spent: Prep time: 15 Minutes Cook time: 45 Minutes Total time: 1 hr

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Ingredients

3 Tablespoons olive oil
3 Tablespoons butter
3 pounds Yukon gold or red potatoes, peeled or unpeeled, and cut into chunks
1/3 cup lemon juice
2 teaspoons finely chopped fresh thyme or lemon thyme (or 1 teaspoon dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon onion powder
1/2 teaspoon garlic powder

Instructions

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.
Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown.
Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).
Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan (I lined my pan with aluminum foil so the pan would be easy to clean up).
Bake at 400˚F for 40- to 45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly.
When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

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