Red Skinned Potatoes Sauteed With Fresh Thyme Food

GARLIC SKILLET RED POTATOES

Steps:

• In a large skillet, heat oil over medium-high heat.
• Stir in potatoes.
• Cover skillet; cook, stirring, until potatoes are almost tender, about 12-15 minutes.
• Uncover, reduce heat to low.
• Stir in garlic, salt and pepper.
• Cook, stirring, until potatoes are tender, about 2 minutes.
• Sprinkle parsley and add salt to taste if desired.

CRISP SAUTéED RED POTATOES RECIPE

Steps:

• Heat a large skillet over medium heat and add 1 Tbsp butter and 2 Tbsp olive oil. Once butter is melted and hot, arrange potatoes in the skillet, cut-side-down in one layer. Cook uncovered and undisturbed 8-10 minutes or until golden brown crust forms on the bottoms.
• Turn potatoes then cover and cook another 5 minutes or until golden brown on the second side, you'll hear it spit and splatter under the lid; just be careful when you first lift of the lid as juices from the lid can dribble into the pan and splatter. Keep the wee ones away from the stove. In hind sight, a dutch oven with taller walls might have been a better choice to cook these.
• Turn the potatoes again, cover and cook another 5 minutes or until you can easily pierce potatoes with a knife. Remove from heat and sprinkle with salt & pepper (I used about 3/4 tsp salt and 1/8 tsp pepper), toss with 2 Tbsp chives. Sprinkle with more fresh chives just before serving and enjoy.

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.

ROASTED GREEN BEANS AND BABY RED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a rimmed baking sheet with cooking spray.
• Cut potatoes in half if they are golf-ball-sized or larger. Lay potatoes and green beans in a single layer on the prepared baking sheet and spray with cooking spray. Sprinkle salt, garlic powder, pepper, and parsley on top.
• Bake in the preheated oven until potatoes are tender, 25 to 30 minutes.

GARLIC HERB SKILLET POTATOES

Steps:

• Melt the butter and heat the olive oil in a large skillet over medium heat. Arrange the potato slices across the bottom of the skillet in a single layer. Cook without stirring for 5 minutes, or until the potatoes have begun to brown on the bottom.
• Sprinkle potato slices with rosemary, thyme, oregano, parsley, and paprika. Turn the potatoes, and continue cooking 5 minutes, or until tender. Turn off the heat, and sprinkle the garlic and cayenne over the potatoes. Lightly toss for about 1 minute, until the garlic has softened.

ROASTED BABY POTATOES WITH THYME AND ROSEMARY

Steps:

• Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil.
• Roast on a baking sheet in a 450°F oven for about 30 minutes.

GLAZED BRUSSELS SPROUTS AND POTATOES

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes and cook until tender, about 15 minutes, adding the red onions during the last 4 minutes of cooking. Remove with a slotted spoon; blot dry with paper towels.
• Prepare a large bowl of ice water. Return the pot of water to a boil; add the Brussels sprouts and cook until tender, 6 to 7 minutes. Drain and immediately transfer to the ice water. Stir a few times until cooled, then drain the Brussels sprouts; blot dry with paper towels. (The vegetables can be prepared to this point up to 2 hours ahead; cover and refrigerate.)
• Melt the butter in a large skillet over medium heat. Add the thyme, vinegar and honey and bring to a simmer. Add the vegetables and toss until glazed and heated through, about 3 minutes, adding a few tablespoons of water if necessary. Season with salt and pepper and toss with the parsley.

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.

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.

SKILLET RED POTATOES & ONIONS

Steps:

• Slice raw red potatoes (leaving skin on) in half. Be sure to cut them right down the middle so you do not end up with one size significantly larger than the other side. This helps keep potatoes cooking even.
• Dice half a white onion and cut 4 pieces of bacon into 1 inch strips (kitchen scissors work well for this).
• Place halved red potatoes, cut side down, in a cast iron skillet .
• Add 2 cups of cold water, diced white onion, cut bacon slices and a dash of salt and pepper to the same pan.
• Heat skillet over medium-high heat until water is boiling. Lower heat to medium and place lid on pan.
• Potatoes will continue to simmer and get tender, which takes about 15 minutes.
• Remove lid and simmer potatoes and onions until water evaporates out of the pan. Depending on the size of the pan and potatoes, this may take about 10 minutes. If for some reason all the water doesn't evaporate but the potatoes are totally done, I have occasionally put the lid on the pan and using safety gloves, carefully draining excess water out of pan into the sink before placing back to stove top.
• Turn skillet on medium-high (after water is gone) and let potatoes and bacon continue to brown in skillet. Please note that the potatoes will not fully brown but leave small crispy brown spots as they heat up. It is fine to scrap bottom of pan for extra char flavor and flip potatoes a few times.
• Once potatoes and onions are ready, sprinkle on chopped green onion for some additional flavor and color.
• Other herbs that go great with skillet potatoes are fresh thyme, dill weed, and fresh rosemary. Additionally minced garlic and garlic salt can be delicious additions.
• Serve while hot!

SAUTEED RED POTATOES

Steps:

• Wash all potatoes and slice into 1/8 - 1/4 inch slices.
• Saute potatoes in oil for a few minutes to coat well.
• Cover the pan and occassionally stir to allow the potatoes to brown.
• Cook for about 20 minutes this way.
• Add salt and pepper, and continue cooking for an additional 5 minutes with no lid stirring frequently.

SEAFOOD STEW WITH SAFFRON AND ROUILLE

Steps:

• Make the rouille. Preheat broiler. Cut the pepper into thick strips and place them face down on foil paper on a broiling rack. Broil until the skins are charred. Place in a closed paper bag for a few minutes, then peel off the skin.
• Put the pepper strips in the jar of a blender with bread crumbs, egg yolks and the garlic. Puree. Very gradually, little by little, add the olive oil until you have a thick, mayonaise-like sauce. Season with salt and pepper. Place in a bowl and set aside.
• Meanwhile, put the potatoes on to boil. Rinse the leeks, slice them and rinse the slices carefully to remove any traces of grit.
• Bring the wine to boil, add the saffron and set aside. Heat the butter and oil in a heavy casserole and soften the leeks with the garlic. When soft, add the tomatoes, thyme and the saffron-white wine mixture. Cover and allow to simmer gently for 10 to 15 minutes, adding a little water or wine if it gets dry.
• Meanwhile, debeard the mussels and wash them thoroughly, discarding any that are open and refuse to close when tapped, or that are broken. Place the shrimp in a small bowl of cold water and add salt.
• Rinse the shrimp. Add the mussels, shrimp and scallops to the casserole. Cook until the mussels have opened (three to four minutes). Serve the stew in soup bowls, ladling on the sauce. Serve the potatoes and the rouille separately.

SHELLFISH CHOWDER WITH FRESH THYME

Steps:

• Drain clams, reserving juices. Sauté salt pork in heavy large pot over medium heat until golden, about 7 minutes. Using slotted spoon, transfer pork to paper towels. Pour off all but 2 tablespoons fat from pot. Add onion to pot; sauté until tender, about 5 minutes. Add flour; stir 1 minute. Gradually mix in water and clam juices. Bring to boil, stirring often. Add potatoes, thyme and bay leaf. Reduce heat; cover pot and simmer until potatoes are tender, about 15 minutes. Discard bay leaf. (Can be made 1 day ahead. Cover and chill chowder, clams and salt pork separately. Bring chowder to simmer before continuing.)
• Add milk to chowder and bring to simmer, stirring occasionally. Add scallops and reserved clams and simmer until scallops are opaque, about 2 minutes. Season with white pepper and salt. Ladle chowder into bowls. Garnish with salt pork.

EASY ROASTED RED POTATOES WITH DILL

Steps:

• Preheat oven to 400ºF. Place the potatoes, olive oil, garlic salt, onion powder and dried dill in a large bowl and toss until well coated.
• Spread out evenly onto a large baking sheet. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip halfway through with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with fresh herbs, season to taste, and serve hot.