When Anna and I suddenly realized that we’d be cooking for ten people in just a few hours, we needed a plan and we needed it fast. We happened to be standing in the enormous aisles of Costco when we formulated a menu that would not only be dinner guest and blog worthy, but also easy on our wallets. Anna would be making the stellar Filet Mignon with Truffled Mushroom Ragout, so we knew that with a main so dazzling, we should keep the sides simple. I grabbed a ten pound sack of red potatoes and slung it over my shoulder. It was five dollars.
This recipe is a great starting point for any kind of roasted root vegetable dish. You could always add sweet potatoes, onions, beets, carrots or fennel just to name a few. These are very simple and a perfect compliment to meat. We served it along with roasted asparagus.
Roasted Potatoes with Rosemary and Thyme
- 7lbs red potatoes cut into ½ inch wedges
- ½ cup fresh rosemary, chopped
- 1/4 cup fresh thyme, chopped
- 10 garlic cloves, thinly sliced
- ½ cup extra virgin olive oil
- 4 tbsp butter, softened
- 1 tbsp coarse kosher salt
- 1 tsn ground black pepper
Preheat oven to 375°F.
In large bowl combine potatoes, rosemary, thyme, garlic, oil and butter. Toss to coat. Transfer mixture to two large glass baking dishes. Sprinkle with salt and pepper. Roast potatoes in upper third of oven until golden brown and crisp, about 40 minutes. Turn potatoes over with a spoon or spatula and roast until tender, about 10 minutes more.
Season with salt if needed.