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Roasted Yellow Potatoes in Shallot Thyme Pistachio Butter

5 from 2 votes
Print Recipe
Servings 4 servings

Ingredients
  

  • 1 pound Baby or small potatoes, quartered, skins on (I used Melissa’s Baby Dutch Yellow Potatoes)
  • 1 tablespoon olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • seasoned butter
  • 1/4 pound butter
  • 1 shallot, large, thinly sliced
  • 1/2 teaspoon sugar
  • 1/4 teaspoon Kosher salt
  • 1 tablespoon fresh thyme leaves, plus springs for garnish
  • 1 tablespoon chopped pistachios

Instructions
 

  • Preheat oven to 425 degrees. Place potatoes and oil in a resealable plastic bag. Toss to coat. Place coated potatoes in a small uncovered cast iron or oven safe fry pan. Roast for about 15 to 20 minutes, flipping potatoes halfway through to evenly brown.
  • Melt butter in a small fry pan over medium heat for about 1 minute. Add shallots salt and sugar. Reduce heat to low and simmer about 10 to 15 minutes until butter browns and shallots caramelize.  Remove from heat and stir in thyme. Return to heat about 2 minutes to blend flavors.
    Pour butter mixture over potatoes. Sprinkle with pistachios. Garnish with thyme sprigs if desired.