Shingled Potatoes With Thyme Recipes

RED POTATOES AND THYME

Red Potatoes and Thyme image

Provided by Rachael Ray : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

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.

SHINGLED POTATOES WITH THYME

Shingled Potatoes with Thyme image

Layering thinly sliced potatoes in a casserole dish means the tops get crisp while the bottoms are meltingly tender.

Provided by Midwest Living

Categories Food

Time 1h30m

Number Of Ingredients 5

Ingredients

8 - 10 medium to large round red potatoes, about 4 pounds
2 teaspoons fresh thyme leaves
1 ½ teaspoons kosher salt
1 teaspoon ground black pepper
½ cup butter, melted

Steps:

In a Dutch oven, combine potatoes and enough water to cover. Bring to a boil. Reduce heat and simmer, covered, 15 minutes or until about halfway cooked. Drain and let cool to room temperature.
Preheat oven to 400°. Slice cooled potatoes about 1/4-inch thick and spread them out on a work surface, such as a large cutting board or sheet pan. (It's OK if they overlap a bit.) Sprinkle slices with thyme, salt and pepper. Brush with about half of the melted butter.
In a 3-quart baking dish, arrange potatoes in rows, one slice leaning on the next. Drizzle with remaining butter. Bake, uncovered, 50 minutes to 1 hour, or until edges are crisp and centers are soft when tested with a skewer.

Nutrition Facts : Calories 261 calories, Carbohydrate 36 g, Cholesterol 31 mg, Fat 12 g, Protein 4 g, SaturatedFat 7 g, Sodium 342 mg, Sugar 3 g

THYME ROASTED POTATOES

Thyme Roasted Potatoes image

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

Ingredients

2 1/2 lbs tiny new potatoes, halved
2 tablespoons fresh thyme leaves
2 teaspoons garlic, chopped
2 tablespoons extra virgin olive oil

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).

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