Updated 11/10/2011 05:00 AM
Recipe: Roasted Potatoes and Apples with Onions and Fresh Thyme
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6-8 as a side
2 small, or 1 medium large, onion, peeled, halved and cut into 1/2-inch wedges
1 1/2 - 2 pounds potatoes (such as russet or yukon gold)
3 Tbs vegetable oil
salt and pepper to taste
1 Tbs fresh chopped thyme (plus 1 tsp for apples later)
2-3 medium apples, unpeeled, cored and cut into 1/2-3/4 inch thick wedges
Preheat the oven to 400 degrees.
Peel and cut 2 small onions into 1/2-inch thick wedges and add those to a large mixing bowl.
Cut 1 1/2 - 2 pounds unpeeled potatoes into 1/2-inch thick wedges......add those to the bowl and then toss both of those with a little vegetable oil, salt and pepper to taste....add about 1 Tbs fresh chopped thyme.
Toss everything to coat....spread it out on a large baking tray and place the tray into the preheated oven.
Try to make sure the potatoes are laid out in a single layer....or use two trays if you need to...and, since we don't want the apples to over cook, we're giving the potatoes a head start.
After the potatoes have been roasting for 20-25 minutes, core and cut the apples into 1/2-inch thick wedges.......toss those into the mixing bowl with a little oil, salt and pepper and a little more chopped thyme.....add those to the tray with the potatoes and place the tray back into the oven.
The apples will only take another 10 minutes or so...so the whole thing will only take 35-40 minutes tops.
Plan ahead and roast any meat you're serving with it at the same time.
The thing about this recipe is, you want it to be about 3 - 4 parts potato to 1 part apple.
Use any apple you would normally use for baking (as long as it isn't too tart)....I used Empire apples in this recipe.
You'll probably have to start to roast your chicken, turkey or pork in the oven a bit ahead of time if that's what you're serving with this side dish.