- 3 tablespoons olive oil
- 1 1/2 tablespoons butter
- 3 pounds small Yukon gold or red potatoes, peeled
- 1/4 cup lemon juice
- 4 teaspoons chopped fresh thyme
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
How to Make It
Preheat oven to 400°. Cook olive oil and butter in a skillet over medium heat, stirring constantly, 3 to 4 minutes or until butter begins to turn golden brown. Remove butter mixture from heat, and add peeled potatoes, tossing gently to coat.
Spread potatoes in a single layer in a 15- x 10-inch jelly-roll pan.
Bake at 400° for 40 to 45 minutes or until potatoes are golden brown and tender, stirring twice. Transfer potatoes to a large serving bowl, and toss with lemon juice, chopped fresh thyme, salt, and pepper until well coated. Serve potatoes immediately.