Red Potatoes And Thyme Recipes

ROASTED BABY POTATOES WITH THYME AND ROSEMARY

Steps:

• Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
• Roast on a baking sheet in a 450°F oven for about 30 minutes.

THYME ROASTED SWEET POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sweet potatoes, thyme, olive oil, garlic, salt, and red pepper flakes in a bowl until evenly coated. Arrange coated sweet potato slices in a single layer on a rimmed baking sheet or 9x13-inch baking dish.
• Place baking sheet on the top rack of preheated oven; roast until sweet potatoes are tender and slightly browned, about 40 minutes.

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

LEMON ROASTED RED POTATOES

Steps:

• Preheat oven to 450°. In a medium bowl, combine lemon juice, oil, thyme, garlic salt and pepper. Add potatoes; toss to coat. Place in a greased 8-in. square baking dish. Bake, uncovered, until potatoes are tender, about 40 minutes, stirring occasionally.

GARLIC THYME POTATOES

Steps:

• Peel a narrow strip of skin around the center of each potato. Place potatoes in a steamer basket; place in a saucepan over 1 in. of water. Bring to a boil. Cover and steam for 20-30 minutes or until tender. In a serving bowl, combine the remaining ingredients. Add potatoes and toss gently to coat.

RED-SKINNED POTATOES SAUTEED WITH FRESH THYME

Steps:

• Wash the potatoes and cut them into half-inch cubes. Heat the oil in a large cast-iron skillet and add the potatoes (you may have to use two pans or do them in two batches). Stir to prevent them from sticking; then let them brown.
• Add the garlic and thyme and turn the potatoes so that they brown on all sides (about 20 minutes). Season with salt and pepper. Before serving, remove the garlic cloves.

OVEN-ROASTED RED POTATOES WITH THYME

Steps:

• Preheat oven to 375 degrees F.
• In a large bowl, add the potatoes, melted butter, bacon drippings, pepper, granulated garlic, thyme, onion powder, and salt. Mix together so that the potatoes are coated with all of the ingredients.
• On a large sheet pan, lay each potato cut-side down.
• Bake in a preheated oven until the cut-side of the potato is a golden color (about 20 minutes).
• Serve warm and garnish with a sprig of fresh thyme.

LEMON-THYME SHEET PAN CHICKEN AND POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Whisk the olive oil, salt, thyme, pepper, garlic, lemon zest and lemon juice together in a large bowl.
• Add the chicken, potatoes, red onion and lemon wedges to a sheet pan.
• Pour the olive oil mixture over the sheet pan and toss so that everything is evenly coated. Turn the chicken skin-side up and space the pieces evenly apart.
• Roast on the middle oven rack, rotating the pan halfway through, until the chicken is golden brown and registers 165 degrees F on an instant-read thermometer (avoiding bone), 45 to 50 minutes.
• Remove to a platter and sprinkle with the parsley. Drizzle with any juices from the sheet pan and squeeze the roasted lemon wedges over the chicken.

THYME ROASTED POTATOES

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).

ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME

Steps:

• In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
• Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
• Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
• Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.

STEAMED POTATOES WITH THYME

Steps:

• Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover, and cook until tender, 15 to 20 minutes.
• Transfer potatoes to a medium bowl. Add oil and thyme; season with salt and pepper, and toss.