This recipe happened one night because I was bored with the usual roasted potatoes I’d been making lately. We really likes potatoes and how great are they with some simple salt, pepper and thyme?! While they can be amazing simply prepared, I *try* to keep things flavorful and mix up the way I cook with them.
I was looking to give the potatoes some big flavors, so decided to cut them into rounds and build right on top.
Slice potatoes to 1/2″ thick rounds.
Brush with olive oil, sprinkle with fresh thyme, salt & pepper.
Use parchment paper to line the pan for easy clean up!
Roast in 400 degree oven for 45-60 minutes.
Mine cooked a total of 55 minutes.
Top roasted potatoes with 1 tsp each of sun-dried tomato pesto and trimmed spinach leaves.
Pop back into the oven for 5 minutes until pesto and spinach are hot.
Top with fresh grated parmesan and enjoy hot!
These potatoes are completely addicting and have. it. all.
There is a bit of a crunch on the edges of the creamy roasted potatoes.
There is bright flavor from the sun-dried tomatoes.
Freshness from the spinach.
Saltiness from the cheese.
I dare you not to try them tonight!!
- 2 large russet potatoes
- 1 tbsp olive oil
- 4-5 springs fresh thyme
- 1/2 jar sun-dried tomato pesto
- 1/2 cup trimmed spinach leaves
- salt & pepper to taste
Preheat oven to 400 degrees.
Wash and slice potatoes into 1/2" thick rounds.
Place potatoes on parchment paper lined sheet pan.
Sprinkle with salt and pepper and thyme.
Place in preheated oven for 55 minutes.
Top each potato slice with approximately 1 tsp sun-dried tomato pesto.
Top each with a few spinach leaves.
I left mine whole. Feel free to rough chop.
Place back into oven for 5 minutes until hot.
Enjoy immediately! Try to have only one! 🙂
Did you make these yummy potatoes? SHOW ME!! Tag #mybusykitchen and I’ll share your posts 🙂
Thank you for stopping by My Busy Kitchen! – Tiffany
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