Thyme Roasted Potatoes And Shallots Recipes

ROASTED POTATOES AND SHALLOTS

Steps:

• Preheat oven to 400°F with rack in lowest position.
• Toss shallots with 1 1/2 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13-by 9-inch baking pan, spreading evenly.
• Roast, stirring occasionally, until shallots are golden, about 30 minutes.
• Toss potatoes with remaining 1 1/2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl, then add to shallots.
• Roast, turning occasionally, until vegetables are tender and potatoes are crusty, 40 to 50 minutes.

YUKON GOLD MASHED POTATOES WITH ROASTED SHALLOTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place the shallots, oil, broth, thyme, pepper and salt in a small casserole dish. Cover and roast until the shallots are very soft and brown, about 45 minutes. Remove the casserole from the oven.
• Cook the potatoes in a large pot of boiling water until soft, about 20 minutes. Drain and place the potatoes back in the pot over low heat to dry.
• Heat the milk over medium low heat. Add it to the potatoes and beat with a mixer. Add the roasted shallots and beat again until potatoes are smooth.

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 RED POTATOES WITH SHALLOTS AND FRESH HERBS

Steps:

• Preheat oven to 400ºF.
• Oil a large baking sheet.
• Whisk the olive oil, vinegar, shallots, thyme, rosemary, and fennel seeds together in a large bowl.
• Add the potatoes.
• Sprinkle generously with salt and pepper.
• Toss to coat.
• Using a slotted spoon, transfer the potatoes to the prepared sheet, spreading in a single layer.
• Reserve oil mixture in the bowl.
• Roast the potatoes until tender and golden, stirring occasionally, about 1 hour.
• Return potatoes to reserved oil mixture in bowl and toss again. (Can be prepared 6 hours ahead; cover and refrigerate. Transfer to a baking sheet and rewarm in a 400ºF oven about 6-9 min, stirring occasionally).
• Transfer to a bowl, garnish with some fresh herbs and serve.

THYME-ROASTED POTATO W/ BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F
• Place potatoes in large bowl.
• Generously coat potatoes with olive oil.
• Sprinkle with 3 tablespoons thyme and garlic salt.
• Toss to coat.
• Coat large rimmed baking sheet with olive oil.
• 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.

ROASTED POTATOES AND ONIONS - EASY AND DELICIOUS

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
• Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.