Victoria's Roasted Potatoes

Today is National Potato Day and honestly I don’t know anyone who doesn’t love the humble spud.  Easy Roasted Potatoes are on my menu tonight.  They go with just about any main dish.  I like using red potatoes, but you can use any variety that suits you.

INGREDIENTS

2 Pounds Unpeeled Potatoes

1 Tablespoon Chopped Fresh Thyme

1 Diced Carrot

2 Tablespoons Olive Oil

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Freshly Ground Pepper

Preheat your oven to 450°F.  Cut your potatoes into 1 inch pieces.  In a large-size bowl combine the potatoes and diced carrots.  Drizzle in the olive oil.  Sprinkle on the kosher salt, pepper and thyme.  Mix well until the vegetables are all coated.  Spread the vegetables in one layer in a shallow roasting pan.  Roast for 40 to 45 minutes until tender and lightly browned.  Stir once or twice during cooking.  Make sure not to overcrowd the vegetables or it will cause them to steam instead of roast.  Remove from the oven and transfer to a serving platter.  Serve warm.  Serves 4 as a side dish. 

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