This recipe always looks sooooooo enticing to make but I’ve always been intimidated by how much work it would take or how long I would have to slave over the stove. But since we are in a very unique time with COVID-19 quarantine I feel like I have all the time in the world to tackle this recipe. So let me be the first to tell you it takes a little less than an hour and of that time you are actually only doing something for about 10 minutes. Honestly – it’s super simple!
As it’s only myself and my husband enjoying these delicious potatoes it made plenty of leftovers so I plan on using them in a hash as “breakfast for dinner” tonight! Ya know, just incase you needed another idea.
Serves 6
INGREDIENTS
- 3 lb. Red PotatoesÂ
- 2 Tbsp. Salt
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Tbsp. Garlic Powder
- 2 Tbsp. dried Rosemary
- 2 tsp. dried Thyme
- 2 tsp. Salt
- 1 tsp. Pepper
DIRECTIONS
- Bring a pot of water to boil and then add 2 Tbsp. salt
- Boil for 15 minutes or until you and easily pierce with a fork
- Preheat oven to 425 degrees
- Combine olive oil, butter, garlic powder, rosemary, thyme, salt, and pepper. Microwave for 15 seconds until butter is melted and mixture is warmed through
- Spray baking sheet with olive oil
- Drain potatoes
- Place potatoes on baking sheet and with a towel gently smash to a 1/4 of an inch thickness
- Brush herb mixture on potatoesÂ
- Place in oven for 20-30 minutes pending on how crispy you want your potatoes
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