Best Ever Roasted Potatoes
There's a small amount of butter in this recipe (it is a French recipe after all), but feel free to swap in vegan butter for a dairy-free version.
Ingredients
- 8 fingerling potatoes
- Pinch of coarse salt
- 4 tablespoons butter divided
- 1 sprig of fresh thyme leaves plus more for garnish
- 2 bay leaves
- 1 large clove garlic smashed
- 1 tablespoon olive oil
- Freshly-ground black pepper
- Sea salt flakes
Instructions
- Preheat the oven to 450 degrees F.
- Wash the potatoes with cold water. There is no need to peel the potatoes, but if they are big fingerlings, cut them into smaller pieces. Add the potatoes to a large saucepan filled with cold water.
- Add salt, 3 tablespoons of butter, the thyme sprig, the bay leaves and the smashed garlic to the pot.
- Bring the water to a boil and then cook the potatoes for 10 minutes over medium heat or until the tip of your knife goes through the potatoes easily.
- Strain the potatoes and retain the thyme, bay leaves and garlic.
- Add 1 tablespoon butter and 1 tablespoon olive oil to a non-stick frying pan. Add the potatoes, thyme, bay leaves and garlic to the pan and cook over high heat for 4-5 minutes or just until the potatoes starts to brown.
- Add the potatoes to a baking sheet coated with cooking spray and roast them for 5 minute. Garnish with freshly-ground black pepper, sea salt flakes and thyme leaves. Serve immediately.