Crispy Oven Potatoes with Leeks and Thyme

 

Today’s post is sponsored by Simply Potatoes® #simplypotatoes

Next week, I am hosting Thanksgiving for a whole bunch of my favorite people!  When I get to prepare a spread of food for people I feel completely in my element.   The foodie in me has been thinking about new an fun recipes to try for weeks now.

Because we always usually make a mashed sweet potato dish, I always try to find something different for the white potato dish.   I don’t know about you, but I really love potatoes crispy.

I picked up a few packages of Simply Potatoes® at the store, and this dish was made in a flash!   These crisped up beautifully in the oven, and I loved how easy it was!

I have always loved Leeks.  They get slightly sweet when they get caramelized, but are much less intense than onions.  I think they are much more kid-friendly.

I used fresh thyme.  You can also use dried.  Thyme is one of the few herbs that keeps it’s flavor when dried.  I always like to garnish dishes with herbs.   This lets your guests know what herbs are in the dish.

This dish has such a complex flavor, but is simple all at the same time.  I love how easy this dish is.  No spending precious time grating potatoes, when you can just get them at the store, for a very reasonable price.

Sheet Pan Crispy Potatoes with Leeks and Thyme 

Ingredients 

2 packages of Simply Potatoes Shredded Hashbrowns

2 tablespoons of butter – or olive oil

1 1/2 cups of chopped leeks- only use the white and light green part of the leek. 

1 teaspoon sea salt

1/2 teaspoon garlic powder

3-4 sprigs of thyme- remove the leaves and use those

3-4 sprigs of thyme for garnish

Method:  Set oven to bake at 400 degrees.  On a 26 x 18 sheet pan, spread two packages of  Simply Potatoes Shredded Hashbrowns onto it.  Set aside.   In a small saucepan over low heat, heat butter, leeks, thyme leaves and garlic powder.  saute the leeks until they are cooked down and transparent.  Pour the mixture over the potatoes and carefully fold the leeks and thyme into the potatoes.  Sprinkle potatoes with salt.   Bake the potatoes at 400 for 25-30 minutes, check after 20 minutes to see how crispy the potatoes are.  Remove the potatoes from the oven when they are crispy to your preference. Top with thyme for garnish and serve.

These Leek and Thyme Crispy Potatoes were a hit with the family!  I am so lucky, to be able to eat Thanksgiving dishes before Thanksgiving actually occurs!

For more easy recipes using Simply Potatoes, visit their website! 

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