Butter Roasted Potatoes are as decadent as they sound
The idea of roasting potatoes in pure butter is just so utterly delicious. The butter gives the potatoes a golden crust while keeping the center fluffy and soft. These Butter Roasted Potatoes are a great side dish to any meal, especially on Thanksgiving. Whether you’re serving roast turkey, roast chicken or steak, these potatoes are a great side, and they’re really easy to pull together.
These potatoes are a sheet pan wonder
I love when something comes together in one pan. The prep is much faster and so is the cleanup. I like cutting potatoes into 1 inch cubes so they roast faster, but I’ve also made these with fingerling potatoes. The bake time is a little more but the texture you get on a larger potato is unmatchable. While russet potatoes are my go to for roasting, I like adding some sweet potatoes and purple potatoes to the mix. They add a gorgeous variety of color to your table and make everything more festive. While sweet potatoes have a distinct sweetness to them, purple potatoes have a nutty and buttery flavor that is further enhanced by all the butter it’s roasted in.
Keep the flavors simple in these butter roasted potatoes
While I have a delicious recipe up for Honey Butter Roasted Vegetables which is my favorite, I like to keep these potatoes simple. The butter, with a touch of olive oil to keep the butter from burning, gives a delicious base. Then I add salt and pepper, and some sprigs of thyme. You can add any herbs. Sometimes I like adding smoked paprika for an extra kick, but the salt and pepper alone are enough for these potatoes. That way they can be a true side, without overpowering your main dish.
Butter Roasted Potatoes
- 4 medium russet potatoes peeled and cubed
- 2 medium sweet potatoes peeled and cubed
- 2 tbsp olive oil
- 4-6 tbsp butter thinly sliced
- ½ bunch fresh thyme or 1 tsp dried thyme
- salt and pepper to taste
- 1/4 tsp smoked paprika optional
- Preheat your oven to 400 F. You may need 2 sheet pans depending on their size, I use one large sheet pan. Just make sure the potatoes are in one single layer. You can use a large baking dish as well.
- Add the cubed potatoes onto your sheet pan and drizzle them with the olive oil. Sprinkle over the salt and black pepper and toss with your hands so every potato is coated. Then dollop the potatoes with the sliced butter. Make sure you spread the butter over evenly. I like using cold butter so it melts into the potatoes they bake.
- Spread over the sprigs of thyme. You can use dried thyme as well. If you choose to add the smoke paprika sprinkle it over at the end. Then place your sheet pan in the oven. It can take anywhere from 35-45 minutes for the potatoes to bake through. Check them after 30 minutes.
- If you feel that the oven is too hot and your potatoes are starting to char too much before cooking through you can reduce the temperature to 370F.
- The potatoes should have a caramelized shell that's a golden brown and they should be fully cooked through. Serve immediately.