Thyme Potatoes Recipe Recipe For Fried

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 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.

HOME-FRIED POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
• In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
• Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.

ROASTED POTATOES WITH FIGS AND THYME

Steps:

• Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
• Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
• Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.

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.

LIME-THYME POTATO WEDGES

Steps:

• In a large bowl, combine the butter, lime juice, zest and thyme. Cut each potato into eight wedges; add to lime mixture and toss to coat. Place wedges skin side down on a greased baking sheet. Combine the cheese, salt and paprika; sprinkle over potatoes. Bake at 400° for 20-25 minutes or until tender.

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).

POTATO GRATIN WITH THYME

Steps:

• Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
• Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
• Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
• Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.

OVEN-FRIED POTATO CHIPS WITH THYME

Steps:

• Preheat oven to 400°F.
• Brush 2 large baking sheets well with some oil.
• Peel potatoes and with a mandoline or other hand-held slicing device cut length-wise into 1/8-inch-thick slices. Immediately arrange potatoes in one layer on baking sheets and brush with remaining oil.
• Bake potatoes in middle of oven until golden, 12 to 15 minutes, and while still warm transfer with a metal spatula to racks. Sprinkle with thyme and salt to taste. Chips may be made 3 days ahead. Cool chips completely and keep in an airtight container at room temperature.

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.

OVEN-FRIED POTATO CHIPS WITH THYME

Steps:

• Preheat oven to 400°F Brush 2 large baking sheets with some oil or spray with PAM*.
• Peel the potatoes and slice very thin, using a mandoline or slicer. Immediately arrange potatoes in a single layer on baking sheets. Brush with remaining oil or spray with PAM*.
• Bake in the center of the oven until golden, 12--15 minutes.
• Transfer to wire racks while still hot.
• Sprinkle chips with thyme and salt to taste.
• Cool completely.
• Chips may be stored for up to 3 days in an airtight container at room temperature.

FINGERLING POTATOES WITH BUTTER AND THYME

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._

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.

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.