This delicious recipe for roasted potatoes and carrots is sure to make your mouth water. Roasted in the oven, the vegetables are lightly oiled and seasoned with thyme, garlic salt, and black pepper, creating an irresistible aroma and irresistibly crispy texture.
Roasted potatoes have a lovely tender inside, and just the right amount of crispness on the outside.
My hands down favorite side dish for most meals is potatoes. I love the taste and I really love the versatility. You can do so many different things with them!
And this recipe for Thyme Roasted Potatoes is one of my favorite ways to serve them. It’s simple, takes very little hands on time, and the cook time and temperature can be varied depending on what else you may need to have in the oven.
And the aroma! O. Em. Gee.
I usually just do potatoes and onions, sometimes I throw in some carrots if I have them. I’ve used russet potatoes and Yukon Gold potatoes with equal success and I like mixing them together, too.
Although I will say that the Yukon Gold’s have a more creamy interior than the russets.
I haven’t tried using red potatoes, but there is no reason why those wouldn’t work.
So it’s one of those “use what you have on hand” kinda recipes. Which is my favorite kind of recipe.
You can learn more about growing and using thyme here.
Thyme Roasted Potatoes Recipe
Ingredients
- potatoes – about 1 medium for every 2 people
- onions – about 1 medium for every 2 people (or more if you really like onions)
- carrots – optional, 1 or 2
- Olive oil
- thyme – about 1 teaspoon per potato
- garlic salt – about 1 teaspoon per potato
- ground black pepper – about 1/4 teaspoon per potato
Instructions
Scrub potatoes and carrots. Cut potatoes, carrots, and onions into bite sized pieces.
Put the veggies in a roasting pan or on a rimmed baking sheet in a single layer. Or as single a layer as you can get.
Drizzle with a healthy glug of olive oil. You need enough to coat the veggies so the seasonings stick and to keep them from sticking to the pan. Give the veggies a good stir to coat evenly with the oil.
Now, sprinkle with thyme, garlic salt, and pepper. Season it to your liking and then give them another stir.
Bake in a pre-heated oven.
At 450°F it will take about 45 minutes.
375°F will take about an hour.
And at 350°F it will take about an hour and a half.
The cooking time will depend on the size of your veggie chunks. You can stir the veggies every 15 minutes or so to make sure they don’t stick, or you can just leave them and get a nice crispy crunch on the bottom.
These potatoes go with just about anything else you’re serving.
If you have any leftovers, put them in a airtight container and pop in the refrigerator for 3 to 5 days.
Reheat in a pre-heated 350°F oven for about 15 minutes, or toss them in a skillet with butter or bacon grease and stir till heated through.
I like to reheated these roasted potatoes in a skillet and serve them with eggs for breakfast.
What would you serve with them?
Blessings!
More side dish recipes you’ll love:
Thyme Roasted Potatoes
Ingredients
- 1 med potato for every 2 people
- 1 med onion for every 2 people
- 1-2 carrots optional
- olive oil
- dried thyme
- garlic salt
- freshy ground black pepper
Instructions
- Scrub potatoes and carrots. Cut potatoes, carrots, and onions into bite sized pieces. Put the veggies in a roasting pan.
- Drizzle with olive oil. You need enough to coat the veggies so the seasonings stick and to keep them from sticking to the pan. Give the veggies a good stir to coat evenly with the oil.
- Now, sprinkle with thyme, garlic salt, and pepper. Just season it to your liking and then give it another stir.
- Put the pan in a pre-heated oven. At 450 degrees F it will take about 45 minutes. At 375 degrees F it will take about an hour. At 350 degrees F it will take about an hour and a half. The cooking time will depend on the size of your veggie chunks.
- You can stir the veggies every 15 minutes or so to make sure they don’t stick, or you can just leave them and get a nice crunch on the bottom.