Roasted Thyme Potato Slices Recipes

OVEN-BAKED POTATO SLICES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, garlic powder, black pepper, celery seed, paprika, cayenne pepper, and salt into a zip-top bag. Shake to coat evenly.
• Pour entire contents of bag onto a large baking sheet and spread evenly. Drizzle with olive oil.
• Bake in the preheated oven until potatoes reach desired crispness, turning frequently to brown evenly, 40 to 45 minutes.
• Remove from the oven. Let cool slightly and pour into a serving dish.

BAKED POTATO SLICES

Steps:

• Preheat oven to 400 degrees, and place rack in the middle of the oven. In a medium bowl, combine the potatoes, olive oil, and thyme. Season with salt and pepper, and toss until well coated.
• Generously brush a large rimmed baking sheet with olive oil, and overlap the potato slices just slightly. Bake until potatoes are golden brown and crisp in places, about 30 minutes.

ROASTED MELTING POTATOES

Steps:

• Preheat the oven to 500 degrees F (260 degrees C) and place oven rack in upper-middle position. Grease a high-rimmed metallic baking sheet with butter.
• Combine melted butter, thyme, salt, and pepper in a bowl. Add potatoes and toss until fully coated. Place potato slices in a single layer on the prepared baking sheet.
• Roast in the preheated oven until slightly golden, about 15 minutes.
• Flip potatoes over and roast for another 15 minutes.
• Flip potatoes and add vegetable broth and garlic; roast until tender, about 15 minutes.

ROASTED THYME POTATO SLICES

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.

OVEN-ROASTED SWEET POTATO SLICES WITH ORANGE AND FRESH THYME

Steps:

• Preheat the oven to 400 degrees F. Select a large nonstick sheet pan at least 14 by 10 inches. Combine the sweet potato slices with the garlic and the oil in a large bowl; toss to coat with the oil. Bake, turning the potatoes once or twice as they begin to brown, about 40 minutes. Remove from the oven. Meanwhile, finely chop the parsley, thyme and orange zest together; sprinkle over the potatoes. Sprinkle with salt and pepper. Return to the oven and bake for 10 minutes longer, or until the potatoes are tender, turning them once. Serve hot.

BUTTERY ROAST THYME POTATOES

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.

OVEN-BAKED POTATO SLICES

Steps:

• Heat oven to 45°.
• Cover baking sheet with heavy-duty aluminum foil.
• Spray foil with Crisco no-stick spray.
• Arrange potato slices on baking sheet.
• Spray with Crisco spray.
• Combine salt, pepper and paprika.
• Sprinkle mixture on potato slices.
• Bake at 450° for 10 minutes.
• Remove pan from oven.
• Turn slices with a spatula.
• Bake 5-7 minutes, longer, or until potato slices are lightly browned.
• Serve immediately.

CRISPY LAYERED THYME POTATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
• Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
• In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.