This is a wonderful side dish that pairs well with the steak pinwheels, but they can compliment any main meal that needs a side. These little potatoes are packed with amazing flavor that will make your taste buds dance. This recipe is quick and easy to do. If you are planning to make the steak pinwheels, you can even roast the potatoes at the same time you roast your steak. There's no reason not to try these delicious potatoes!
Granulated garlic is coarser than powdered garlic. You can find it in the spice aisle of your grocery store. I would not substitute this ingredient! It really makes a big difference in this recipe.
1 and 1/2 pounds small red potatoes, quartered
1 tablespoon olive oil
Salt and pepper
2 tablespoons unsalted butter, softened
1 teaspoon granulated garlic
1/8 teaspoon dried thyme
Preheat your oven to 425F. In a medium bowl, coat potatoes with oil, salt, and pepper. Transfer the potatoes to a baking sheet, and roast them for 20 to 25 minutes until the white (cut) surfaces appear browned and blistered. Toss the potatoes with butter, garlic, and thyme, until the butter melts. Serve the potatoes while hot. This recipe makes 6 servings.
Per serving: 136 calories, 6 grams fat, 10 milligrams cholesterol, 21 milligrams sodium, 18 grams carbs, 2 grams fiber, and 2 grams protein
(edited by Anna Weicht)