BUTTERY ROAST THYME POTATOES
A wonderful melt-in-the-mouth accompaniment to a meat dish
Provided by Orlando Murrin
Categories Dinner, Lunch, Side dish, Supper
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.
- Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr - the potatoes should be meltingly soft and the top golden and crusty.
Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
RED POTATOES AND THYME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
- Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.
ROASTED POTATOES WITH FANCY BUTTER
Steps:
- Preheat the oven to 425 degrees F.
- In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper. Arrange the potatoes in a single layer on two baking sheets. Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes.
- Place the dried porcinis in a small bowl and fill with boiling water. Rehydrate the mushrooms for 10 minutes. Strain the liquid and chop the mushrooms.
- Place the butter in a medium mixing bowl. Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined. Season with salt and pepper. Reserve 1/4 cup of the butter at room temperature for a later use.
- Lay out an 18-inch piece of plastic wrap on a flat surface. Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end. Fold the plastic wrap over the butter and roll it up into a log. Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped. Place in the freezer until firm, about 30 minutes.
- Remove the plastic and slice half the butter log into 1/2-inch-thick rounds. Place the butter rounds on a serving plate. Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
- Transfer the potatoes to a large bowl. Add the reserved room temperature butter mixture and toss to evenly coat the potatoes. Serve the potatoes with the extra butter rounds on the side.
THYME ROASTED POTATOES
Make and share this Thyme Roasted Potatoes recipe from Food.com.
Provided by ChefCrittersMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F and place a backing pan on rack in lower third.
- Toss together all ingredients in a bowl; season with salt and pepper.
- Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
- Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
FINGERLING POTATOES WITH BUTTER AND THYME
Categories Potato Side Thanksgiving Vegetarian Family Reunion Thyme Potluck Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 4
Steps:
- Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._
THYME-ROASTED VEGETABLES
The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 1h10m
Yield 10 servings (3/4 cup each).
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED POTATOES WITH GARLIC BUTTER
A platter of golden and orange potatoes can serve double duty as your dinner centerpiece. -Elizabeth Kelley, Chicago, Illinois
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.
Nutrition Facts : Calories 238 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 234mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 3g fiber), Protein 5g protein.
ROASTED THYME POTATO SLICES
Make and share this Roasted Thyme Potato Slices recipe from Food.com.
Provided by Miraklegirl
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 425°F.
- Mix butter, kosher salt, thyme and hot sauce in 9-inch baking pan.
- Add potato slices; toss to coat well.
- Spread slices out in pan.
- Bake 40 minutes or until lightly browned and tender.
Nutrition Facts : Calories 292.4, Fat 14.6, SaturatedFat 9.2, Cholesterol 38.2, Sodium 1018.3, Carbohydrate 37.5, Fiber 4.8, Sugar 1.7, Protein 4.5
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