Not too long ago, I had an opportunity to see a World Record in action! Northgate Market, Idaho Potatoes, Melissa’s produce and Chef’s Toys put together an amazing display of 103,600 pounds of potatoes in one place! It was a sight to see! Take a look through the pictures and the fabulous recipe for Thyme Roasted Potatoes, but make sure you read all the way to the bottom for an awesome giveaway! And yes, it involves potatoes!
You may have seen this picture on Instagram! Spuddy Buddy and I are good friends, even though he’s upstaging me a little here… sheesh!
Well, of course, when you visit a world record setting display of potatoes, you have to take some home. Not only did I get some of my favorite DYP’s from my friends at Melissa’s, I also took home some red potatoes and gemstone potatoes. I’m a sucker for DYP’s and little potatoes! They’re so versatile and they’re good for you too! Did you know, there is more potassium per serving in a potato than in a banana? One potato provides 45% of your daily requirements of Vitamin C and is an excellent source of vitamin B6! Not only that, they’re fat free, cholesterol free and gluten free! That’s a lot of free! :-) Learn more at the Idaho Potatoes!
I took my DYP’s and some inspiration from Chef Jet Tila (who also uses Melissa’s DYP’s for his version of this dish!) to make Thyme Roasted Potatoes for my family. They were served alongside a grilled steak for a wonderful Sunday supper! They do take a bit of time, which is why we chose to do them on the weekend.
First, boil the potatoes for about 10 minutes, just until you can stick a knife in them and the potatoes are easy to pierce. Drain them and let them cool for a bit before cutting them in half.
Next, smash up some whole garlic cloves to toss into the mix. Use as many as you like! I use anywhere from 6 to 10 cloves, depending on my mood.
Melt some butter in a cast-iron skillet over medium heat. Add the potatoes along with the garlic, thyme, salt and pepper. Toss to coat.
Then, take your skillet and put it in the oven for 30-45 minutes or until those potatoes have a nice crispy crust on them and are a beautiful golden brown. The garlic cloves will get soft and sweet and you will have your new favorite potato side dish!
Plus, if you have any leftover (I know, like that would ever happen, but…) the potatoes with a bit of diced bell pepper and onion, make great O’Brien potatoes for a quick breakfast during the week!
I’m telling you, these Thyme Roasted Potatoes might become one of your favorite side dishes! You’ll have to let me know!
Thyme Roasted Potates
- 3 Lbs Baby Dutch Yellow potatoes
- 1/4 cup fresh Thyme leaves
- 8 garlic cloves smashed (or more if your family likes garlic!)
- 4 Tablespoons unsalted butter
- Kosher salt and fresh cracked black pepper to taste
- Preheat oven to 375°F.
- Put potatoes in a pot of salted cold water and bring to the boil.
- Cook for 10 minutes or until tender.
- Drain, allow to cool slightly, and cut each potato in half.
- Place a 10-inch cast iron skillet over medium heat
- Add the butter to the pan and let it melt.
- Once butter is melted, add the cut potatoes, smashed garlic, and fresh Thyme leaves.
- Toss to coat.
- Sprinkle with salt and pepper.
- Carefully place hot skillet in the oven and bake for 30–40 minutes or until potatoes are golden and crispy.
Are you still here? Remember that giveaway I promised you at the beginning of this post? How would you like to have your own copy of one of my favorite cookbooks from Melissa’s Produce, The DYP’s Perfect Everyday Potato Cookbook, plus your very own Idaho Potato Spuddy Buddy AND an adorable peeler from Chef’s Toys?
One person is going to win it all! Just follow the directions below! Good luck!