Thyme Roasted Potatoes Recipes

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OVEN-ROASTED ROSEMARY THYME POTATOES



Oven-Roasted Rosemary Thyme Potatoes image

Try these oven-baked potatoes with fresh rosemary and thyme. This simple potato side dish is both vegan and gluten-free.

Provided by Jolinda Hackett

Categories     Side Dish

Time 1h10m

Yield 5

Number Of Ingredients 7

5 or 6 potatoes
2 tablespoons olive oil
Kosher salt and freshly ground black pepper (to taste)
3 cloves garlic (minced)
1 tablespoon fresh thyme (chopped)
1 tablespoon fresh rosemary (chopped)
Optional: 1 teaspoon fresh sage (chopped)

Steps:

  • Gather the ingredients. Preheat the oven to 425 F.
  • Gently scrub your potatoes, then coarsely chop them into chunks about 1-inch big.
  • In a large bowl, gently toss the chopped potatoes with the olive oil until well coated, then transfer to a baking tray and arrange in a single layer.
  • You can drizzle a little bit more olive oil on them if you'd like, then sprinkle with sea salt or kosher salt and freshly ground black pepper.
  • Sprinkle the potatoes with the minced garlic and the chopped thyme, rosemary, and sage. If you're not using fresh sage, feel free to add a little extra thyme and rosemary.
  • Bake your potatoes in the oven for 30 minutes, then carefully remove and gently toss the potatoes.
  • Bake for another 30 minutes until lightly golden brown.
  • Serve and enjoy!

Nutrition Facts : Calories 277 kcal, Carbohydrate 52 g, Cholesterol 0 mg, Fiber 6 g, Protein 6 g, SaturatedFat 1 g, Sodium 88 mg, Sugar 3 g, Fat 6 g, ServingSize 4 to 5 servings, UnsaturatedFat 0 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

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).

SUNNY'S ROASTED ROSEMARY AND THYME POTATOES



Sunny's Roasted Rosemary and Thyme Potatoes image

Provided by Sunny Anderson

Categories     side-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 5

Kosher salt
6 to 8 russet or Yukon gold potatoes, peeled
2 to 4 tablespoons olive oil
10 to 20 sprigs fresh thyme
4 to 6 sprigs fresh rosemary

Steps:

  • Bring a large pot of salted water to a boil.
  • Cut the potatoes in quarters lengthwise. Using a paring knife and plenty of patience, cut each quarter into 1 or 2 torpedo- or oval-shaped pieces. Place in a large bowl of cold water while you finish the rest.
  • Add the potatoes to the boiling water and blanch for just under 4 minutes. (This really depends on the size of your potatoes, but be sure to not cook them for potato salad; this is just to get them slightly tender--you shouldn't be able to get a fork through them. The oven will do the rest.) Remove the potatoes from the water to a paper towel-lined plate until slightly cooled.
  • Preheat the oven to 375 degrees F.
  • Pour the potatoes into a large bowl and drizzle over enough olive oil to coat all sides. On a large baking sheet with sides, add the thyme and rosemary (whole) to make a bed of sorts. Pour out the potatoes onto the sheet and space them evenly so the air can circulate as they roast. Season the entire sheet with a pinch of salt.
  • Roast the potatoes until golden brown on the edges and crisp, 25 to 30 minutes.

RED POTATOES AND THYME



Red Potatoes and Thyme image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

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.

ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME



Roasted Potatoes With Rosemary, Lemon and Thyme image

Make and share this Roasted Potatoes With Rosemary, Lemon and Thyme recipe from Food.com.

Provided by jenpalombi

Categories     Potato

Time 50m

Yield 2 serving(s)

Number Of Ingredients 7

1 lemon, zest of, large removed in long strips with a vegetable peeler
2 tablespoons extra virgin olive oil, more as needed
1 teaspoon chopped fresh rosemary
1 teaspoon chopped fresh thyme
1 lb potato, peeled, scrubbed, and cut into 1-inch pieces (red, yellow or russet)
1/2 teaspoon kosher salt, more to taste
fresh ground black pepper

Steps:

  • In a small saucepan, combine the lemon zest and oil. Set over medium-low heat and cook until the lemon zest bubbles steadily for about 30 seconds. Remove from the heat and let cool briefly, about 3 minutes. Stir in the herbs and let sit at least 20 minutes before using.
  • Position a rack in the center of the oven and heat the oven to 475°F Line a heavy-duty rimmed baking sheet with parchment. In a medium bowl, toss the potatoes with the infused olive oil, the salt, and a few grinds of pepper.
  • Turn the potatoes out onto the baking sheet and arrange the pieces so that they are evenly spaced and lying on a cut side. If the pieces cover the baking sheet sparsely, arrange them toward the edges of the baking sheet for the best browning. Pick out and discard the pieces of lemon zest. Roast the potatoes until browned on bottom, 10 to 15 minutes. Flip and continue to roast until tender, 5 minutes.
  • Return the potatoes to the bowl in which you tossed them with the oil, or put them in a clean serving bowl. If they seem a bit dry, drizzle them with a little more olive oil. Season to taste with salt and pepper.

Nutrition Facts : Calories 295, Fat 13.7, SaturatedFat 1.9, Sodium 450, Carbohydrate 39.8, Fiber 5.1, Sugar 1.8, Protein 4.6

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR



Thyme-Roasted Potatoes with Balsamic Vinegar image

Categories     Potato     Side     Roast     Low Fat     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds small red-skinned potatoes, scrubbed, halved
Olive oil-flavored nonstick vegetable oil spray
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt
1 1/2 cups white or regular balsamic vinegar
3 tablespoons sugar

Steps:

  • Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. 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 WITH FIGS AND THYME



Roasted Potatoes With Figs and Thyme image

A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by Kim Severson

Categories     dinner, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 7

1/2 pound dried black mission figs or other dried figs
1 1/2 cups brewed black tea, more if necessary
2 pounds fingerling potatoes
1 head garlic
5 sprigs of thyme
1/3 cup olive oil
Salt and black pepper to taste

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.

Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams

THYME ROASTED SWEET POTATOES



Thyme Roasted Sweet Potatoes image

Sweet potatoes at their easiest! The potatoes slices need to be in single layer against the pan, not on top of one another. Great for a dinner party! Herbes de Provence with thyme or rosemary sprigs can be used instead of just thyme leaves. Serve warm or at room temperature with sprigs for garnish.

Provided by hhsandy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 55m

Yield 4

Number Of Ingredients 6

4 sweet potatoes, peeled and cut into 1 1/2-inch thick rounds
⅓ cup fresh thyme leaves
3 tablespoons olive oil
4 large garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon red pepper flakes

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.

Nutrition Facts : Calories 296.6 calories, Carbohydrate 48.3 g, Fat 10.4 g, Fiber 7.5 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 366.3 mg, Sugar 9.6 g

THYME-ROASTED CHICKEN WITH POTATOES



Thyme-Roasted Chicken with Potatoes image

Making an extra chicken allows you to serve one tonight, and use the other for sandwiches, soups, and salads.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h30m

Number Of Ingredients 5

3 pounds small red potatoes, halved
3 tablespoons olive oil
Coarse salt and freshly ground pepper
1/4 cup fresh thyme leaves
2 whole chickens (3 1/2 to 4 pounds each), rinsed and patted dry

Steps:

  • Preheat oven to 450 degrees. On a large rimmed baking sheet, toss the potatoes with 2 tablespoons oil, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper.
  • To make the seasoning: in a small bowl, combine thyme leaves with 1/4 teaspoon pepper and 2 teaspoons salt; set aside.
  • Working from neck end of chickens, use your fingers to gently separate skin from flesh, including thigh and leg areas. Distribute thyme mixture under skin of each chicken, dividing evenly; season cavities generously with salt and pepper. Tuck wings under breasts. Using kitchen twine, tie legs together securely on top of chickens. Besides helping them cook evenly and stay moist, this will also help preserve their shape.
  • Nestle chickens, breast sides up, among potatoes; rub chickens with remaining tablespoon oil, and season each with salt and pepper.
  • Roast, tossing potatoes occasionally and brushing chicken with pan juices, until an instant-read thermometer inserted in thickest part of thigh (avoiding bone) registers 165 degrees. about 1 hour.
  • Let chickens rest in a warm spot 10 minutes before serving.

Nutrition Facts : Calories 374 g, Fat 22 g, Protein 40 g

ROASTED POTATOES WITH THYME AND GORGONZOLA



Roasted Potatoes with Thyme and Gorgonzola image

Creamy Gorgonzola cheese turns this basic potato recipe into a savory and spectacular side! Try this with all your favorite entrees. Virginia Sturm - San Francisco, California

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 6

1/2 pound small red potatoes, halved
1-1/2 teaspoons olive oil
1-1/2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
1/8 teaspoon salt
1/8 teaspoon pepper
3 tablespoons crumbled Gorgonzola cheese

Steps:

  • Preheat oven to 425°. In a large bowl, combine first five ingredients. Place in a greased 15x10x1-in. baking pan. , Bake, uncovered, 20-25 minutes or until potatoes are tender, stirring once. Sprinkle with cheese.

Nutrition Facts : Calories 150 calories, Fat 7g fat (3g saturated fat), Cholesterol 9mg cholesterol, Sodium 297mg sodium, Carbohydrate 19g carbohydrate (1g sugars, Fiber 2g fiber), Protein 4g protein. Diabetic Exchanges

CRISPY LAYERED THYME POTATOES



Crispy layered thyme potatoes image

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Provided by James Martin

Categories     Side dish

Time 1h20m

Number Of Ingredients 4

2kg white potatoes
140g butter , melted
small pack thyme , leaves only
sea salt or rock salt (if you have it)

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.

Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

BUTTERY ROAST THYME POTATOES



Buttery roast thyme potatoes image

A wonderful melt-in-the-mouth accompaniment to a meat dish

Provided by Orlando Murrin

Categories     Dinner, Lunch, Side dish, Supper

Time 1h35m

Number Of Ingredients 5

1 ¼kg small waxy potato , such as Charlotte or Anya
2 tbsp olive oil
3 large onions , finely sliced
4 sprigs thyme , chopped
85g melted butter

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.

Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium

THYME-ROASTED SWEET POTATOES



Thyme-Roasted Sweet Potatoes image

This slightly spicy, moist side dish is both deeply satisfying and nutritious. Sweet potatoes are rich in complex carbohydrates and fiber, giving them a low glycemic index (this means that they slow the body's absorption of sugar and help regulate blood-sugar levels). A bonus for weight watchers: All those complex carbs will make you feel fuller longer than white potatoes do.

Provided by Kathryn Matthews

Categories     Herb     Potato     Side     Bake     Thanksgiving     Low Fat     Low Cal     Wheat/Gluten-Free     Healthy     Thyme     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 to 8 servings

Number Of Ingredients 7

4 medium sweet potatoes, peeled and cut into 1 1/2-inch-thick rounds
3 tablespoons olive oil
4 large garlic cloves, minced
1/3 cup fresh thyme leaves, plus 6 thyme sprigs for garnish
6 fresh thyme sprigs
1/2 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Steps:

  • Preheat oven to 450°F. In large mixing bowl, combine all ingredients and toss. Arrange potato slices in single layer on heavyweight rimmed baking sheet or in 13x9-inch baking dish. Place on top rack of oven and roast until tender and slightly browned, about 40 minutes. Serve warm or at room temperature, garnished with thyme sprigs.

THYME-ROASTED VEGETABLES



Thyme-Roasted Vegetables image

The smell of our house as this is baking calls everyone to dinner. Normally, it serves eight, but my husband's been known to have more than just one serving at a time. It's that good..-Jasmine Rose, Crystal Lake, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 1h10m

Yield 10 servings (3/4 cup each).

Number Of Ingredients 11

2 pounds red potatoes, cubed (about 9 cups)
3 cups sliced sweet onions (about 1-1/2 large)
3 medium carrots, sliced
1/2 pound medium fresh mushrooms, halved
1 large sweet red pepper, cut into 1-1/2-inch pieces
1 large sweet yellow pepper, cut into 1-1/2-inch pieces
2 tablespoons butter, melted
2 tablespoons olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 400°. In a large bowl, combine vegetables. Add remaining ingredients; toss to coat., Transfer to a 15x10x1-in. baking pan. Roast 45-50 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 151 calories, Fat 5g fat (2g saturated fat), Cholesterol 6mg cholesterol, Sodium 274mg sodium, Carbohydrate 24g carbohydrate (5g sugars, Fiber 4g fiber), Protein 3g protein. Diabetic Exchanges

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #low-protein     #healthy     #5-ingredients-or-less     #side-dishes     #potatoes     #vegetables     #easy     #low-fat     #dietary     #low-sodium     #low-cholesterol     #low-saturated-fat     #low-calorie     #healthy-2     #low-in-something

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