I had a few small red potatoes left over from dinner earlier in the week, so I decided to make thyme roasted potatoes. All I did was cut the potatoes in quarters and sprinkled with salt, pepper, and thyme. Drizzled on some olive oil and roasted in a 400 degree oven for about 20 minutes, shaking the pan once halfway through cooking to make sure the potatoes weren't sticking.
I bought some corn on the cob earlier in the week (a little early in the season for corn, but I couldn't wait) so I thought that would be the perfect accompaniment to the potatoes.
It was so yummy! The potatoes got crispy on the outside and had a wonderful flavor from the thyme. And the corn - how can you go wrong with corn on the cob? We paired the meal with some sweet iced tea with lemon balm from the garden which made everything taste even better. This is my favorite kind of meal.
What did you cook up this weekend? Did it include anything from your garden?
Shared with Eco Kids Tuesday, Healthy Vegan Friday, What I Am Eating