Roasted Red Potatoes

We are just over a month away from the holiest day for cooks and foodies alike.

Thanksgiving is fast approaching my friends.

Last year I tackled my first ever Thanksgiving dinner as a hostess and cook. I’m happy to say I once again am in charge of the turkey dinner.

But instead of dusting off last years recipes, I’m busting out some new and alternative options for the day we give thanks.

This year, we will probably be having a duck ragu with homemade pasta.

And possibly these delicious roasted red potatoes instead of the traditional mashies.

If you feel like mixing things up, you should give these a whirl.

You will need…

1 ½ lbs red potatoes, quartered

2 large shallots

2 tablespoons olive oil

1 tablespoons thyme, chopped

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss the potatoes with salt, pepper and olive oil.

Toss in the thyme and the shallots.

Place the potatoes in a baking dish and roast for 30 to 45 minutes. Stirring every 15 minutes.

When the potatoes are tender with a crispy outside they are ready.

Remove from the oven and serve hot.

Love and Beer Floats

Angela 

Roasted Red Potatoes

1 ½ lbs red potatoes

2 large shallots

2 tablespoons olive oil

1 tablespoons thyme, chopped

Salt and pepper to taste

Start by preheating your oven to 425 degrees F.

In a medium bowl, toss the potatoes with salt, pepper and olive oil.

Toss in the thyme and the shallots.

Place the potatoes in a baking dish and roast for 30 to 45 minutes. Stirring every 15 minutes.

When the potatoes are tender with a crispy outside they are ready.

Remove from the oven and serve hot.