Best Garlic Thyme Potatoes Recipes

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BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



Baked Chicken with Onions, Potatoes, Garlic, and Thyme image

In this one-pan dinner, lemon, garlic, and fresh thyme infuse the chicken and potatoes as they roast.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken

Time 1h

Number Of Ingredients 9

1 whole chicken (3 to 3 1/2 pounds), cut into 8 pieces and breasts halved crosswise
1 pound white new potatoes, halved (quartered if large)
1 large red onion, cut into eighths
1 head garlic, cloves separated and left unpeeled
6 sprigs thyme
1 lemon, quartered
1/4 cup extra-virgin olive oil
2 tablespoons balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon in a 12-by-16-inch roasting pan. Whisk together oil and vinegar and drizzle over chicken and vegetables. Toss to combine and season with salt and pepper. Turn chicken skin side up. Roast until chicken is browned and cooked through, about 50 minutes.

Nutrition Facts : Calories 597 g, Fat 35 g, Fiber 2 g, Protein 45 g

GRILLED YUKON GOLD POTATOES WITH THYME AND GARLIC



Grilled Yukon Gold Potatoes with Thyme and Garlic image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 5

4 large Yukon gold potatoes
2 tablespoons freshly chopped thyme leaves
2 teaspoons minced garlic
3 tablespoons extra-virgin olive oil
Gray salt and freshly ground black pepper

Steps:

  • Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender.
  • Preheat a grill or grill pan on medium-high heat.
  • Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.

GARLIC-THYME MASHED POTATOES



Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

Steps:

  • Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes.
  • Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm.
  • In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.

SCALLOPED POTATOES WITH SHALLOTS, MUSHROOMS, ROASTED GARLIC AND THYME



SCALLOPED POTATOES WITH SHALLOTS, MUSHROOMS, ROASTED GARLIC AND THYME image

Categories     Potato     Side

Yield 8 servings

Number Of Ingredients 13

4 whole garlic heads
2 tsp olive oil
2 1/3 cups minced shallots (about 15 medium)
3 cups chopped mushrooms (about 8 oz)
2 Tbs. balsamic vinegar
2 1/2 cups 2% milk
2 Tbs. all-purpose flour
2 Tbs. chopped fresh or 2 tsp dried thyme
1 tsp salt
1/2 tsp pepper
2 lbs Yukon gold potatoes thinkly sliced
cooking spray
1/2 cup grated Pecorino Romano cheese

Steps:

  • Preheat oven to 350F. Remove white papery skins from garlic heads (do not peel or separate cloves). wrap each head separately in foil. Bake at 350 for 1 hour, cool 10 minutes. Separate cloves, squeeze to extract garlic pulp (you should have about 1/4 cup) Discard skins. Preheat oven to 375F. Heat oil in a large nonstick skillet over medium-high heat. Add shallots, saute 3 minutes or until softened. Add mushrooms, saute 5 minutes. Stir in vinegar, cook 1 minute or until liquid almost evaporates. Remove from heat. Place milk, garlic pulp, flour, thyme, salt and pepper in a food processor, process until smooth. Arrange one-third of potatoes in a 13 x 9 inch baking dish coated with cooking spray. Spread half of the shallots mixture over potatoes. repeat procedure with remaining potato slices. pour milk mixture evenly over potatoes. Cover with foil, bake at 375 for 30 minutes. remove foil, bake uncovered 30 minutes. Sprinkle with cheese, bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.

GARLIC THYME POTATOES



Garlic Thyme Potatoes image

Small red potatoes, partially peeled, make an eye-catching presentation in this simple side dish from our Test Kitchen. The potatoes are steamed, then tossed with oil and a flavorful combination of thyme and lemon peel.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 7

2 pounds small red potatoes
4 garlic cloves, minced
1 tablespoon olive oil
1 tablespoon minced fresh thyme or 1 teaspoon dried thyme
1/2 teaspoon grated lemon zest
1/4 teaspoon salt
1/4 teaspoon pepper

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.

Nutrition Facts : Calories 102 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 78mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

SAUTEED POTATOES WITH GARLIC, THYME AND LEMON



Sauteed Potatoes with Garlic, Thyme and Lemon image

These are a fairly quick and fresh tasting version of steak fries. These are based upon Julia Child's 'Pommes de terre sautees a l'ail'. She also suggests that you can use sage or rosemary in place of the thyme.

Provided by skat5762

Categories     Potato

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

6 small potatoes
olive oil
5 -6 cloves garlic, sliced
6 cloves garlic, whole,unpeeled
sea salt
fresh ground black pepper, to taste
1 tablespoon freshly chopped thyme
1/2 lemon, juice of

Steps:

  • Peel potatoes and cut into quarters lengthwise.
  • Fill a medium frying pan with about 1/4 inch olive oil and heat to very hot; add sliced garlic until browned and fragrant.
  • Remove garlic with slotted spoon.
  • Oil should be quite hot, but not smoking.
  • Add potatoes and let sit over moderately high heat for about 2 minutes.
  • Toss potatoes, and let sit 2 minutes more (this sears the outside and helps prevent them sticking to the pan).
  • Continue sauteeing, tossing fairly frequently for 7-8 minutes more, until the potatoes are lightly browned all over.
  • Add the unpeeled garlic cloves and toss the potatoes with salt, pepper, and thyme.
  • Cover pan and cook over moderately low heat, tossing occasionally, for 8-10 minutes more, until potatoes are tender.
  • *Ifnot serving immediately, keep warm on asbestos mat or warming device, but do not cover pan or potatoes will loose their freshly cooked taste.
  • *(Just before removing from pan, add freshly squeezed lemon juice, and correct seasoning as neccessary.) At serving time, raise heat and toss the potatoes again for a moment or two.
  • Remove from pan with slotted spoon to paper bag.
  • Serve with whole clove of garlic: each person can crush the clove with their fork and mix into their potatoes.

OVEN ROASTED POTATOES, GREEN BEANS, MUSHROOMS AND ONIONS WITH THYME AND GARLIC



Oven Roasted Potatoes, Green Beans, Mushrooms and Onions with Thyme and Garlic image

I really love veggies! Tonight for dinner I combined lots of yummy vegetables and roasted them since it is still cool enough to have the oven on in the house. This savory mix of baby potatoes, fres...

Provided by @MakeItYours

Number Of Ingredients 8

1.5 lb small potatoes
2 lb fresh green beans
16 oz sliced mushrooms
1 Medium yellow onion
8 cloves garlic
6 sprigs fresh thyme
3 tablespoons olive oil
sea salt and fresh ground black pepper

Steps:

  • Preheat oven to 350° F. If you want them to cook a bit quicker you can do 400°, but I was cooking a roast at 350 so that's what I went with. Wash all of your vegetables. Cut the potatoes into quarters, slice mushrooms, half and slice the onion thinly, peel and roughly chop the garlic cloves. Add all of these vegetables to the baking sheet. Drizzle the olive oil over the top. Add the fresh thyme leaves, salt, and pepper. Toss well and spread into single layer. Roast for 30 minutes. While roasting, cut your green beans into thirds. After 30 minutes remove the pan from the oven and add the cut green beans. Toss well. Spread back out in a single layer and place back in the oven to roast for another 30 minutes.

SCALLOPED POTATOES WITH SHALLOTS MUSHROOMS GARLIC AND THYME



Scalloped Potatoes With Shallots Mushrooms Garlic and Thyme image

Make and share this Scalloped Potatoes With Shallots Mushrooms Garlic and Thyme recipe from Food.com.

Provided by dicentra

Categories     Potato

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 13

4 whole garlic heads
2 teaspoons olive oil
2 1/3 cups minced shallots (about 15 medium)
3 cups chopped mushrooms (8 ounces)
2 tablespoons balsamic vinegar
2 1/2 cups 2% low-fat milk
2 tablespoons all-purpose flour
2 teaspoons dried thyme
1 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs yukon gold potatoes, thinly sliced
cooking spray
1/2 cup grated pecorino romano cheese

Steps:

  • Preheat oven to 350°.
  • Remove white papery skins from garlic heads (do not peel or separate cloves). Wrap each head separately in foil. Bake at 350° for 1 hour; cool 10 minutes. Separate cloves; squeeze to extract garlic pulp (you should have about 1/4 cup). Discard skins.
  • Preheat oven to 375°.
  • Heat oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 3 minutes or until softened. Add mushrooms; sauté 5 minutes. Stir in vinegar; cook 1 minute or until liquid almost evaporates. Remove from heat.
  • Place milk, garlic pulp, flour, thyme, salt, and pepper in a food processor; process until smooth.
  • Arrange one-third of potatoes in a 13 x 9-inch baking dish coated with cooking spray.
  • Spread half of the shallot mixture over potatoes. Repeat procedure with remaining potato slices and shallot mixture, ending with potato slices. Pour milk mixture evenly over potatoes.
  • Cover with foil; bake at 375° for 30 minutes. Remove foil; bake, uncovered, 30 minutes. Sprinkle with cheese; bake 15 minutes or until cheese is golden. Let stand 10 minutes before serving.

Nutrition Facts : Calories 216.5, Fat 3, SaturatedFat 1.2, Cholesterol 6.1, Sodium 336.2, Carbohydrate 41.8, Fiber 2.8, Sugar 5.4, Protein 7.8

ROASTED GARLIC FINGERLING POTATOES IN THYME AND BUTTER



ROASTED GARLIC FINGERLING POTATOES IN THYME AND BUTTER image

Categories     Potato     Side     Roast

Yield 4 servings

Number Of Ingredients 9

20 to 25 fingerling potatoes, about 1-1/2 lbs
2 Tbs olive oil + extra for greasing the baking dish
3 Tbs unsalted butter, cubed
1 tsp sea salt
3 cloves garlic, finely minced
1 sprig thyme, stemmed, finely chopped
2 Tbs flat-leaf parsley, finely chopped
1-1/2 Tbs fresh lemon juice
1/4 tsp white peppercorns, freshly ground

Steps:

  • Preheat oven to 425 degrees 1) In a saucepan, heat olive oil 2) Add butter and about 2 tsp of minced garlic. Cook until slightly golden. Remove garlic from stove and set aside. 3) In the same saucepan, add the fingerling potatoes. Coat each potato with oil/butter mixture. Lower the heat. Cover and let cook for about 10-12 minutes, tossing occasionally. 4) Raise heat back to medium. 5) Season with salt and pepper. Add garlic, thyme, and 1 Tbs parsley; wait 2 minutes until garlic is translucent and starts sticking to each potato. 6) Drizzle lemon juice over potatoes. 7) Immediately transfer to greased baking dish. Cover with heavy duty aluminum foil. Place into hot over and roast for about 15 minutes. 8) Uncover and cook for an additional 2-3 minutes to get garlic fragrant and golden. Potatoes should be fork tender. 9) Remove from oven and garnish with remaining parsley. Toss well.

ROASTED FINGERLING POTATOES AND ARTICHOKES WITH GARLIC AND THYME



Roasted Fingerling Potatoes and Artichokes with Garlic and Thyme image

Categories     Garlic     Potato     Side     Roast     Artichoke     Thyme

Yield serves 4

Number Of Ingredients 7

1 pound fingerling potatoes
8 cloves garlic
2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 artichokes, trimmed (see pages 16 and 17)
1/2 bunch thyme
Kosher salt and freshly ground pepper

Steps:

  • Preheat the oven to 400°F.
  • Halve the potatoes lengthwise. Peel and halve the garlic cloves.
  • Heat the butter and oil together in a large, ovenproof sauté pan over medium-high heat. Add the potatoes, cut-side down, in a single layer. Cook until the potatoes are golden, 4 to 5 minutes.
  • Turn the potatoes and add the artichokes, cut-side down. Nestle the garlic and thyme amid the vegetables. Pop into the oven and roast until the artichokes and potatoes are tender, 10 to 12 minutes. Season to taste with salt and pepper and serve.

SEMOLINA ROAST POTATOES WITH GARLIC & THYME



Semolina roast potatoes with garlic & thyme image

Try this easy side dish for Sunday lunch - toss in semolina flour and roast with garlic and thyme until perfectly crisp and golden

Provided by Theo Randall

Categories     Side dish

Time 1h30m

Number Of Ingredients 5

1 garlic bulb
1kg small floury potatoes
5 tbsp olive oil
100g fine semolina flour
6 thyme sprigs

Steps:

  • Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool.
  • Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated.
  • Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.

Nutrition Facts : Calories 271 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 39 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.3 milligram of sodium

BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME



BAKED CHICKEN WITH ONIONS, POTATOES, GARLIC, AND THYME image

Categories     Chicken     Bake     Kid-Friendly     Quick & Easy     Healthy

Yield 6-8 servings

Number Of Ingredients 9

1 Whole chicken (3-4 pounds) cut into 8 pieces and breasts halved crosswise (I used 4lbs drumsticks and thighs for $5.00)
1 LB new potatoes
1 Large red onion, cut into eighths (like moons with the end still attached so they stay together)
1 Head of garlic, cloves separated and left unpeeled
6-10 Sprigs of fresh Thyme
1 Lemon cut into sixths
1/4 C Extra-virgin olive oil
2-3 TBS Balsamic vinegar
Coarse salt and ground pepper

Steps:

  • Preheat oven to 450 degrees. Arrange chicken, potatoes, onion, garlic, thyme, and lemon on a 12 x 16 inch roasting pan (I used a large cookie sheet). Whisk together oil and vinegar and drizzle over chicken and veggies. Toss to coat and season with salt and pepper. Roast skin side up until chicken is browned and cooked through, about 50 minutes. CARROTS and PEAS WITH THYME In a large skillet, combine 1 1/2 LBS peeled carrots cut into 1/2 inch slices on diagonal, half a bag of frozen peas (or as much/little as you would like), 1 TBS butter, 4 sprigs of fresh thyme, and 1/2 C water. Season with course salt and pepper. Bring to a boil over high and cook, stirring occasionally, until all liquid is absorbed/evaporated and carrots are tender, not mushy, 7 to 9 minutes.

GARLIC & LEMON THYME POACHED POTATOES



Garlic & lemon thyme poached potatoes image

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat

Provided by Tom Kerridge

Categories     Side dish

Time 55m

Number Of Ingredients 6

600g new potatoes (small is best - I used Jersey Royals), washed
1 tsp black peppercorns
2 heads garlic , broken into cloves
1 lemon , sliced
3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
300ml good rapeseed oil

Steps:

  • Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.
  • Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and scatter the thyme leaves on top.

Nutrition Facts : Calories 276 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.2 milligram of sodium

HASSELBACK POTATOES WITH GARLIC & FRESH THYME RECIPE - (4.5/5)



Hasselback Potatoes with Garlic & Fresh Thyme Recipe - (4.5/5) image

Provided by Foodiewife

Number Of Ingredients 6

2 large Russet potatoes or 4 small Yukon Gold or Red Bliss Potatoes
2 tablespoons olive oil
2 tablespoons unsalted butter
Kosher salt & black pepper
Fresh thyme (about 2 sprigs)
1 garlic clove, sliced thin, optional

Steps:

  • Preheat the oven to 400°F. Line a Baking sheet with either foil, parchment paper or a silicone mat. Using a wooden spoon, "cradle" the potato. The bowl of the wooden spoon will act as a guide so that you can cut 1/8-inch thick slices, without cutting all the way through. Melt the butter and whisk into the oil. Lightly brush the mat with the olive oil/butter. Drizzle the remaining (or brush on) oil & butter onto each potato. If using the sliced garlic, insert one or two cloves into each potato. Season with salt & pepper. Lay the thyme sprig (or you can use dried herbs, to your preference) and bake for 1 hour to 1 hour and 20 minutes. These potatoes should turn out crisp on the outside and tender on the inside. If desired, you can brush some additional olive oil on the potatoes and add fresh Parmesan cheese.

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