It’s been a while since I’ve posted a recipe, mostly because I haven’t been cooking much myself. To get back in the swing of things, I will definitely be making up a batch of these potatoes this weekend.
This is a great go-to recipe when you want a more interesting side dish. You can cut up the potatoes and toss them with all the other ingredients the night before, if you’d like. Simply refrigerate in an airtight container after step two, then pick things up with step three 40 minutes or so before you plan on serving dinner.
Ingredients
- 4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
- 3 tablespoons olive oil
- 4 large garlic cloves, minced
- 1/3 cup fresh thyme leaves
- 1/2 teaspoon kosher salt
- 1/2 teaspoon red pepper flakes
Directions
- Preheat oven to 450°F / 220°C
- In large mixing bowl, combine all ingredients and toss.
- Arrange potato slices in single layer on heavyweight rimmed baking sheet.
- Place on top rack of oven and roast until tender and slightly browned, about 40 minutes.
- Serve warm or at room temperature.
p.s. Thyme is a great container herb and can be taken inside for the winter if you live in a temperate climate.
