Rosemary Thyme Potatoes Food

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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.

SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES



Sunny's Roasted Rosemary and Thyme Chicken, Carrots and Potatoes image

Provided by Sunny Anderson

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 9

1 lemon, cut into slices
1 whole chicken, skin on, cut into parts
Olive oil, for drizzling
Kosher salt and coarsely ground black pepper
2 to 3 shakes hot Hungarian paprika
1 pound small potatoes, any larger ones halved
4 carrots, sliced in half lengthwise
20 or so fresh thyme sprigs
2 to 3 fresh rosemary sprigs

Steps:

  • Preheat the oven to 450 degrees F.
  • On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
  • Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).

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

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME



Roasted Fingerling Potatoes with Rosemary and Thyme image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fingerling potatoes
2 T. olive oil
1 2-inch piece rosemary
2 tsp. kosher salt
1 tsp. black pepper

Steps:

  • Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

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.

ROSEMARY POTATOES



Rosemary Potatoes image

Provided by Food Network

Categories     side-dish

Time 55m

Yield 4 servings

Number Of Ingredients 7

1 1/2 pounds fingerling potatoes, halved lengthwise
3 tablespoons olive oil
1 tablespoon minced garlic
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
1 teaspoon chopped fresh thyme
Kosher salt and freshly ground black pepper

Steps:

  • Put a baking sheet in the oven and preheat to 400 degrees F. Put the potatoes, olive oil, garlic, rosemary, sage, thyme and some salt and pepper in a large mixing bowl and toss until the potatoes are well coated.
  • Spread the potatoes on the hot baking sheet (they should sizzle when they hit the pan) and roast until the potatoes are browned and fork-tender, about 40 minutes. Serve warm.

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 BABY POTATOES WITH THYME AND ROSEMARY



Roasted Baby Potatoes with Thyme and Rosemary image

An easy Roasted Baby Potatoes recipe. For an extra special look, pick up a mix of white, red, and purple baby potatoes.

Categories     Garlic     Potato     Side     Roast     Valentine's Day     Vegetarian     Quick & Easy     Rosemary     Vegan     Thyme     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 2 servings

Number Of Ingredients 5

Baby potatoes
Fresh thyme, chopped
Fresh rosemary, chopped
Garlic, chopped
Olive oil

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.

BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT



Beef and Potatoes With Rosemary and Thyme - Crock Pot image

Make and share this Beef and Potatoes With Rosemary and Thyme - Crock Pot recipe from Food.com.

Provided by Derf2440

Categories     One Dish Meal

Time 9h20m

Yield 6-8 serving(s)

Number Of Ingredients 10

1 lb medium red potatoes, cut into quarters
1 cup carrot, cut carrots about same size as potatoes
3 lbs boneless beef chuck roast
3 tablespoons Dijon mustard
2 tablespoons chopped fresh rosemary leaves or 1 1/2 teaspoons dried rosemary leaves, crumbled
1 teaspoon chopped fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1 teaspoon salt
1/2 teaspoon pepper
1 small onion, finely chopped
1 1/2 cups beef broth, can be canned or make it from beef granules

Steps:

  • Arrange potatoes and carrots around outer edge in 4-5 quart crock pot slow cooker.
  • Trim excess fat from beef.
  • Mix mustard, rosemary, thyme, salt and pepper.
  • Spread evenly over beef.
  • Place beef in slow cooker, it will overlap vegetable slightly.
  • Sprinkle onion over beef.
  • Pour broth evenly over beef and vegetables.
  • Cover and cook on low heat setting 8-9 hours or until beef and veggies are tender.
  • Remove beef and vegetable from slow cooker with slotted spoon.
  • Slice beef.
  • To serve spoon beef juices from slow cooker over beef and veggies.
  • Freeze leftovers.

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