Roasted Red Potatoes with Lemon Thyme Butter
- Prep Time: 10
- Cook Time: 40
- Total Time: 50 minutes
Ingredients
Scale
Potatoes
- 1 lb. red potatoes, thinly slice (about ¼” thick)
- 2 tablespoons olive oil
- 1 teaspoon Lawry’s Season Salt
- pepper to taste
- 4 large garlic cloves, chopped
- 1/4 cup shredded Parmesan
Lemon Thyme Butter
- 1 stick butter
- 2 – 3 tablespoons fresh thyme leaves
- 2 teaspoons lemon zest
Instructions
Lemon Thyme Butter
- You can prepare Lemon Thyme Butter prior to when you are ready to use it.
- Combine all ingredients into a food processor. Pulse until butter is creamy and ingredients are well mixed. Turn out onto parchment paper and form the butter into a cylinder shape. Roll up butter in parchment paper and store in freezer for several months.
Potatoes
- Preheat oven to 400 degrees.
- Put potatoes into a large bowl. Add the Lawry’s seasoning, pepper, and olive oil. Toss to coat. Spread sliced potatoes out on well greased baking pan. Roast in the oven until golden, about 30 -40 minutes total.
- Ten minutes before the potatoes are done roasting, in a small skillet over medium-low heat, melt 2 tablespoons of the herb butter. Add the garlic and cook until slightly browned, 8 to 10 minutes. Be sure butter does not brown. Remove from heat as soon as the garlic is done.
- Transfer half of the roasted potatoes to a serving dish and drizzle with half of the herb butter and garlic mixture. Sprinkle with parmesan. Repeat with remaining half of potatoes.