GARLIC & THYME ROASTED POTATOES WITH BROWN PEARL ONIONS
Potatoes are my favorite vegetable, and this is my go-to Mediterranean way to prepare them. They are fantastic side dishes along roasted chicken, branzino, and even lamb.
Total Time: 30-35 minutes
Serves: 4 people
2 lbs mini potatoes, cut in half
3 garlic cloves, minced
6-7 sprigs of thyme
Salt and pepper to taste
1 lemon, zested and juiced
4 tbsp EVOO
2 tbsp unsalted butter
1 bag of frozen pearl onions
Set your oven to 425F.
Mix cut-up potatoes, garlic, thyme, juiced and zested lemon and EVOO in a bowl, and throw them on a parchment-covered sheet tray. Season them with salt and pepper.
Bake them in the oven for 25-30 minutes until potatoes are golden brown.
While the potatoes are in the oven, melt the butter on a pan over medium heat and sauté the pearl onions until the outside gets brown for around 15 minutes.
Once the potatoes are done, combine them with pearl onions.