Roasted Red Potatoes

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12 small red potatoes

1/3 cup clarified butter

1-tablespoon fresh rosemary, chopped, or 1 tablespoon dried

6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish

1-teaspoon kosher salt

1-teaspoon cracked pepper

1-medium onion, sliced thin

2-tablespoon chopped Italian parsley



1 stick (8 ounces) unsalted butter

In a small saucepan over low heat, melt the butter; allow the butter to remain undisturbed while melting. When all the butter has melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.


Rinse and cut the potatoes in half. Dry well with paper towels.

Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low.

After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion, and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.


Filed under: Recipes, Vegetables