- 10
Ingredients
- 5 pounds Yukon potatoes
- 6 tablespoons butter, softened to room temperature
- 3 sprigs creeping red thyme (or regular thyme), + extra for garnish
- 3 sprigs marjoram, + extra for garnish
- 1 tablespoon garlic powder
- 1 tablespoon sea salt (or Kosher salt)
- 4 tablespoons olive oil
- 1/2 teaspoon black pepper, freshly ground
Preparation
Step 1
Seasoning the potatoes: Gather the marjoram and thyme leaves and finely chop them. In a bowl, combine the butter, garlic powder, 2 teaspoons of salt and the herbs. Stir well. Add the olive oil and black pepper. The mixture should be creamy and easy to spread.
Preheat the oven to 400°F.
Boiling the potatoes: Wash the potatoes and cut them into 3-inch chunks (no need to peel the potatoes). Place them in a large pot. Fill it with cold water until the potatoes are barely covered. It's important to start with cold water so the potatoes cook evenly. Bring to a boil, add 1 teaspoon of salt and reduce the heat to medium-high (if you cook the potatoes at a roaring boil, they might fall apart). Cook for about 20-23 minutes. The potatoes should be fork-tender but still firm. Remove from the pot. Drain the potatoes throroughly and let them cool a little. Remove the skin if it's peeling off (so it doesn't burn in the oven). Once the potatoes are cool enough to handle and have dried (with no excess water), add the herb-flavored butter. Toss well.
Roasting the potatoes: Place the potatoes on an oiled baking sheet. Roast for about 30-35 minutes. When there's a nice brown crust, your potatoes are ready!
Transfer to a nice serving platter, garnish with sprigs of thyme and marjoram. I served them with roast beef and a garlic chive-flavored goat cheese dip or basil and chive-flavored butter.
Serve immediately.