Roasted Potatoes with Garlic Butter

February 19, 2013

This recipe was taken from the February/March Taste of Homes Magazine from this year. I love potatoes and have found that mixing sweet potatoes with white potatoes is absolute divine. The first time I did this was about 10 years ago and it was with an Emeril recipe and it was to die for I will definitely post at a later date. This recipe however was created by a young lady by the name of Elizabeth Kelly of Chicago, IL while visiting her grandmother in Tennessee.

Prep: 30 min
Bake: 30 min
Makes: 10 Servings

Ingredients

• 8 medium Yukon Gold potatoes, peeled
• 3 medium sweet potatoes, peeled
• 2 Tbsp. canola oil (olive oil)
• 1/2 tsp. salt (kosher)
• 1/4 tsp. pepper
• 1/4 cup butter (unsalted)
• 3 garlic cloves, minced ( 2 tsp. From jar)
• 1 Tbsp. minced fresh thyme or 1 tsp. dried thyme
• 1/2 cup shredded cheddar cheese (sharp)
• 1/3 cup grated Parmesan cheese (Romano Pecorino)

Okay so I have placed in parentheses next to each ingredient where I made substitutions. I also altered directions for original see bottom of page for web address.

Directions:

1. Cut Yukon and sweet potatoes into 1/8 inch slices; toss with oil and sprinkle with salt and pepper.
2. Place in a 4qt glass baking dish (15×10) and cover with foil.
3. Bake at 425° for 30 minutes or until tender.
4. Just before potatoes are ready to come out in a small saucepan, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute.
5. Pour over potatoes. Sprinkle with cheeses.

Now of course I did not make this dish by itself I made it with some filet mignon with sauce over it and some steamed broccoli on the side however I will post the filet mignon menu next. I hope you enjoy this as much as my family did!

Till next time, It's Been D'Lish Dishing w/ Y'all!

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