Crispy Roasted Potatoes with Black Garlic & Thyme
· 2.5 lbs red potatoes, peeled, cut into chunks
· 6 Tbs unsalted butter, divided
· 2 Tbs fresh thyme leaves
· 3 tsp s.a.l.t. sisters Black Garlic Sea Salt, divided
Preheat oven to 400° and line a large baking sheet with parchment paper.
Fill a large stockpot with water, season with salt and add the potatoes. Bring to a boil and continue cooking for 10 minutes. Meanwhile, in a small pan, melt 2 tablespoons of butter along with 1 teaspoon of Black Garlic Sea Salt. After 10 minutes, drain the potatoes very well then place pot back on the heat for 10-15 seconds to steam away any remaining water. Pour seasoned melted butter over hot potatoes and stir gently.
Spread potatoes out onto the prepared baking sheet and roast for 60 minutes, turning them over halfway through. Additional time may be needed to reach your desired crispness. Before potatoes are ready to be pulled out of the oven, melt the remaining 4 tablespoons of butter along with the fresh thyme and remaining 2 teaspoons of Black Garlic Sea Salt. Gently simmer for 3 minutes.
Pour seasoned melted butter over roasted potatoes and serve.