Best Roasted Potatoes With Rosemary Lemon And Thyme 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

ROSEMARY ROASTED POTATOES



Rosemary Roasted Potatoes image

For a go-to side dish, try Ina Garten's Rosemary Roasted Potatoes recipe from Barefoot Contessa on Food Network.

Provided by Ina Garten

Categories     side-dish

Time 1h8m

Yield 3 to 4 servings

Number Of Ingredients 6

1 1/2 pounds small red or white-skinned potatoes (or a mixture)
1/8 cup good olive oil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoons minced garlic (3 cloves)
2 tablespoons minced fresh rosemary leaves

Steps:

  • Preheat the oven to 400 degrees F.
  • Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, garlic and rosemary; toss until the potatoes are well coated. Dump the potatoes on a baking sheet and spread out into 1 layer; roast in the oven for at least 1 hour, or until browned and crisp. Flip twice with a spatula during cooking to ensure even browning.
  • Remove the potatoes from the oven, season to taste, and serve.

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

ROASTED POTATOES WITH MUSTARD AND THYME



Roasted Potatoes With Mustard and Thyme image

Make and share this Roasted Potatoes With Mustard and Thyme recipe from Food.com.

Provided by Andtototoo

Categories     Vegetable

Time 1h5m

Yield 4-5 serving(s)

Number Of Ingredients 7

3 lbs new potatoes
4 tablespoons olive oil
3 tablespoons Dijon mustard
1 1/2 teaspoons salt
1 teaspoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon ground black pepper

Steps:

  • Wash yellow or red potatoes. Cut off any bad blemishes on the skin, but leave the rest of the skins on.
  • Roughly dice and place the potatoes on a large baking sheet.
  • In a small bowl put the olive oil, mustard (either Dijon or whole grain), salt, garlic powder, thyme and black pepper. Mix well.
  • Pour the oil mixture over the potatoes and stir until all of the potato pieces are well coated.
  • Bake in a 425 degree oven for 45-50 minutes, stirring the potatoes once or twice while they are baking.
  • Best if eaten immediately.

Nutrition Facts : Calories 392.8, Fat 14.3, SaturatedFat 2, Sodium 1021.1, Carbohydrate 60.9, Fiber 8.1, Sugar 2.8, Protein 7.5

LEMON ROASTED POTATOES WITH SMOKED PAPRIKA AND ROSEMARY



Lemon Roasted Potatoes With Smoked Paprika and Rosemary image

A potato doesn't need much else other than oil, salt and a hot oven to be truly delicious. But dust them with smokey paprika, and roast them alongside tangy lemon slices on a bed of woodsy rosemary, and you have some truly special potatoes. A large and waxy potato is best here (Yukon Golds especially), but know that a starchy potato like an Idaho would also work; just expect something fluffier with less crispiness.

Provided by Alison Roman

Categories     vegetables, side dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

2 lemons
2 pounds large Yukon Gold potatoes (about 3), scrubbed and cut lengthwise into eighths
1/4 cup olive oil
1 teaspoon smoked paprika
Kosher salt
Freshly ground pepper
4 sprigs rosemary or thyme
1/4 cup parsley, coarsely chopped

Steps:

  • Heat oven to 425 degrees. Cut one lemon into quarters and set aside. Slice remaining lemon about 1/4-inch thick and remove all seeds.
  • Place sliced lemon on a rimmed sheet tray along with potatoes, olive oil and paprika, and mix together with clean hands. Arrange in a single layer and season with salt and pepper. Scatter rosemary in and around potatoes.
  • Place in oven and roast, rotating sheet tray once and flipping potatoes as needed, until potatoes are golden brown, crisped and completely tender, 35 to 40 minutes.
  • Remove from oven and transfer everything to a large serving platter. Top with parsley and serve with lemon quarters for squeezing alongside.

Nutrition Facts : @context http, Calories 314, UnsaturatedFat 12 grams, Carbohydrate 44 grams, Fat 14 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 650 milligrams, Sugar 3 grams

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