Red Skinned Potatoes Sauteed With Fresh Thyme Recipes

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.

RED POTATOES AND THYME

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.

HERB ROASTED RED SKINNED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
• Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.

GARLIC SKILLET RED POTATOES

Steps:

• In a large skillet, heat oil over medium-high heat.
• Stir in potatoes.
• Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
• Uncover, reduce heat to low.
• Stir in garlic, salt and pepper.
• Cook, stirring, until potatoes are tender, about 2 minutes.
• Sprinkle parsley and add salt to taste if desired.

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.

BELLA'S ROSEMARY RED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Mix together melted butter and oil, then pour into a 9x13 inch baking dish. Place the potatoes into the dish, and stir until coated. Sprinkle with rosemary, salt, and pepper. Cover with aluminum foil.
• Bake in the preheated oven for 30 minutes, or until the potatoes are tender. Stir the potatoes occasionally to ensure even cooking.

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.

RED POTATOES TOSSED IN ROASTED-GARLIC BUTTER WITH SAGE AND BACON

Steps:

• Preheat oven to 400°F. Combine garlic and oil in small ovenproof dish; cover tightly with foil. Bake until garlic is very tender, about 35 minutes. Cool slightly. Transfer garlic and oil to processor; add butter and process until almost smooth. Transfer garlic butter to small bowl.
• Sauté bacon in heavy large skillet over medium heat until crisp, about 4 minutes. Using slotted spoon, transfer bacon to paper towels to drain. (Garlic butter and bacon can be made 1 day ahead. Cover separately and chill. Bring garlic butter to room temperature before using.)
• Cook potatoes in large pot of boiling salted water until just tender, about 15 minutes. Drain. Cool slightly. Cut potatoes in half; transfer to heavy large skillet. Add garlic butter, bacon, and dried sage and toss over medium-high heat until potatoes are heated through, about 6 minutes. Season to taste with salt and pepper. Transfer potatoes to bowl. Garnish with sage sprigs, if desired.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

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 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.