Yesterday I picked up some fresh thyme, and I immediately thought: roasted potatoes. These potatoes are a staple in my house, pairing well with steaks, fish, seafood, eggs, or even eaten cold and tossed with some of my homemade vinaigrette.
I don’t know what it is about those buttery-gold potatoes seasoned with real salt and pepper and fresh herbs, but all I know is that I am smitten. Plus, I finish these potatoes off with salty grass-fed parmesan cheese. It’s a savory nirvana!
Roasted Herb Potatoes
2 pounds yukon gold potatoes
1/4 cup expeller-pressed coconut oil (buy coconut oil here)
2 tablespoons fresh chopped parsley, or 2 teaspoons dried parsley (buy herbs here)
2 tablespoons fresh chopped thyme, or 2 teaspoons dried thyme (buy herbs here)
salt and pepper to taste (buy salt and spices here)
1/2 cup freshly grated parmesan cheese (buy grass-fed cheeses here)
- Preheat oven to 375 degrees.
- On a jelly roll pan lined with parchment, spread the potatoes out in a single layer. Drizzle with the coconut oil, then sprinkle with salt and pepper, parsley, and thyme. Using your hands, toss the potatoes to coat them evenly with oil and flavorings. Spread back out into an even layer.
- Bake for 40-45 minutes, or until potatoes are fork tender (you can poke them with a fork and it goes in easily).
This post is a part of Monday Mania, Fat Tuesday, Slightly Indulgent Tuesday, Real Food Wednesday, Allergy-Free Wednesday, The Mommy Club, Pennywise Platter, Full Plate Thursday, Simple Lives Thursday, Fight Back Friday, Fresh Bites Friday, Friday Food Flicks.