Posted by: marthabernie | March 8, 2015


I  like to use colored potatoes these days when I am roasting potatoes so I have substituted red and purple potatoes at times over the Yukon Golds.  However, either way, this is a great way to roast potatoes.


8 medium Yukon Gold potatoes, peeled

3 medium sweet potatoes, peeled

2 tablespoons canola oil

1/2 tsp salt

1/4 tsp pepper

1/4 cup butter

3 garlic cloves, minced

1 tablespoon minced fresh thyme and 1 tsp dried thyme

1/2 cup shredded cheddar cheese

1/3 cup grated Parmesan cheese

Cut Yukon Gold and sweet potatoes into 1/8 inch slices; toss with oil and sprinkle with salt and pepper.  Divide between two greased 15 x 10 x 1 inch baking pans.  Roast at 425 for 17 to 20 minutes or until tender.

In a small skillet, heat butter over medium heat.  Add garlic and thyme, cook and stir for one minute.  Transfer roasted potatoes to a large bowl.  Add butter mixture, toss to coat.  Sprinkle with cheeses, toss to combine.  If desired, top with additional thyme.



  1. I make something very similar for my family…. Love love love it


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