The simplicity of these potatoes is what makes them shine on any table, rain or shine! Pre boiling them takes out a chunk of the baking time, which is great on days like Thanksgiving when you need the oven space. This method keeps the potatoes creamy on the inside while creating the most beautiful crust on the outside. Let’s just say I make these all year round.
Here’s what you need:
4 russet potatoes
4 sweet potatoes
1/2 cup butter, room temp
2 T oil
salt and pepper so taste
fresh thyme (or any fresh herb)
Preheat your oven to 400F.
Cut the potatoes into 1.5 inch cubes and boil them. Drain and spread out onto two a lined baking sheets. Drizzle with olive oil, sprinkle the salt and pepper. Pour them into a large oven proof dish. Cut the butter into small cubes and spread them over the potatoes. Sprinkle over some fresh herbs (I love using thyme but basil is great here too). Bake for about 35-40 minutes, or until the potatoes are golden brown. If you want to add some extra color to the potatoes broil them for about 3-5 minutes. Serve as a side with some extra fresh herbs on top.
*For some extra flavour add whole garlic cloves in with the potatoes. Once they’re baked you can mash them into some butter and make a delicious garlic butter, or use them to make garlic bread. These also go great as a breakfast side!