- Root vegetables
- Potato side dishes
- Roast potatoes
A twist on roast potatoes - keeping living thyme in the kitchen is a great way of adding fresh and healthy flavour to any dish.
Sussex, England, UK
11 people made this
- 600g potatoes, cut into 2cm cubes
- 2 tablespoons olive oil
- 2 cloves garlic, crushed
- 2 tablespoons fresh thyme leaves, from a living pot of thyme
- 25g Parmesan cheese, grated
MethodPrep:15min ›Cook:35min ›Ready in:50min
- Preheat the oven to 200 C / Gas 6.
- Parboil the potatoes for 5-7 minutes, drain and place in a roasting tin. Toss in the oil, garlic, fresh thyme and seasoning. Roast for 30 minutes or until golden and crispy.
- Sprinkle with Parmesan once removed from the oven and serve.
See it on my blog
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
So easy to make and they taste so good-19 May 2013
Perfect Thyme Skillet Potatoes
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These Thyme Skillet Potatoes are crispy on the outside and incredibly creamy on the inside. Prepared in a skillet in under 30 minutes, these little beauties make for a perfect side dish for any meal of the day!
I don’t know about you guys but I love potatoes – definitely one of my favorite starches by a long shot and I’ll eat them any which way they’re being served. What I love about these thyme skillet potatoes is how simple and quick they are to make and how versatile they are in means of what to serve them with. And know what else is great about them, they are a root vegetable meaning, a healthy carb!
I have had a crazy amount of different herb infused potatoes in my day and I especially like thyme. But allow me to fill you in on a little secret – I hate dried thyme! I don’t like the smell of dried thyme, which seems odd as it should smell the same as fresh. Shouldn’t it? Well it doesn’t. So today I’m all about that fresh thyme into some oil and butter for a perfect infusion of flavor.
Garlic and Thyme Roast Fingerling Potatoes
These Roasted Garlic and Thyme Potatoes are going to be your new go-to Whole30 side dish. I warn you, they’re addictive when dipped in the aioli.
Garlic is the ingredient I associate most with my childhood. Namely because my father put it in absolutely everything he made. I’m talking everything! You name it, it had garlic. OK, maybe not everything. I don’t remember having it in my cereal. But that’s about the only thing. His hard work in the kitchen paid off because I am now addicted to the stuff and try to find different ways of incorporating it into more of my recipes. This one is no exception.
Potatoes and garlic are best friends. Have been for a long time in fact. Throw in some thyme and you’ve got a serious flavour combo. I warn you though, these roast fingerling potatoes are absolutely addictive. Because I follow a predominantly paleo approach to eating, which restricts the consumption of regular potato varieties, I seldom cook or consume fingerlings. However, I do sometimes incorporate rounds of Whole30 into my routine and that program allows potatoes. Through years of experimenting with my diet I have realized that potatoes are one of my trigger foods. They spike my blood sugar and when I start eating them I tend to lose self-control. I prefer low-glycemic, root vegetables and starchy tubers like sweet potatoes or yams. They work better with my system and I don’t feel a crash after eating them. If you are OK with potatoes and your body can metabolize them without significant issues, this recipe is for you. If not, feel free substitute yams or sweet potatoes and use the accompanying dressing. Either way, you’re in for a treat.
The other thing I would like to mention is that when I eat these roasted garlic and thyme potatoes I try not to snack on them. I allow myself to have them as a side dish that involves plenty of vegetables and protein. Trust me, it’s easy to go overboard on them without realizing it. Especially when you dip them in the Garlic Aioli, which is equally addictive.
Aside from the crazy delicious flavours, the best part of the roasted garlic and thyme potatoes is how simple they are. Cut the potatoes, toss them in some avocado oil, salt and thyme and lay them flat onto a sheet pan lined with parchment paper. Throw in a couple of cloves of garlic, don’t even bother peeling them, and roast at 400F for 45 minutes (flip them halfway). In the meantime just stir together some avocado oil mayo, garlic, parsley and lemon juice. Done.
If you want to make this a complete meal, try adding a couple of marinated chicken breasts or Whole30-compliant sausages to the sheet pan to roast along with the potatoes. Serve everything with a fresh salad and dinner is on the table in 45 minutes flat with very little effort.
How To Make Roasted Chicken and Potatoes
The prep for this dish is pretty straightforward. The chicken is browned in an ovenproof pan to crisp the skin and add flavor. It’s then transferred to a plate while we deglaze the pan with a little white wine.
Next comes a heaping handful of lightly crushed garlic cloves and some fresh thyme, then we return the chicken to the pan, add the potatoes and bake.
The oven does the work from this point forward, so it’s easy to pull the rest of the meal together and that makes this recipe a great choice for a casual company dinner, too.
Serve this dish with a simple veggie like green beans, add a salad, and you have an easy, economical dinner that’s sure to be a hit with friends and family.
Roasted Garlic, Rosemary & Thyme Potatoes
The inspiration for these potatoes came from my love of roasted garlic. While I love putting fresh garlic on potatoes, it tends to burn when you roast it in the oven, so I usually resort to using garlic powder instead. However, by roasting the garlic separately, then mashing it and stirring the roasted garlic paste into the potatoes, you get that roasty, toasty garlic flavor all over the potatoes, without having to worry about burning! It’s pretty fabulous. This will definitely be my new go-to recipe for roasted potatoes.
2 pounds Yukon Gold potatoes
2 tablespoons + 2 teaspoons olive oil
4 whole garlic cloves, peeled
2 teaspoons fresh thyme leaves
2 teaspoons fresh rosemary leaves, chopped
1 teaspoon kosher salt
1/2 teaspoon black pepper
Preheat your oven to 400 degrees F.
Cut a small square of foil, and place the garlic cloves in the center. Drizzle them with 2 teaspoons of olive oil, and a pinch of salt and pepper.
Fold the foil up to form a packet.
Wash and scrub the potatoes, then chop them into large chunks (about 1″ pieces).
Place the chopped potatoes onto a baking sheet, then season them with 1 teaspoon of salt, 1/2 teaspoon of pepper, the rosemary, thyme and remaining olive oil. Toss the potatoes together to coat them evenly.
Place the garlic and potatoes into the oven to roast. Roast the cloves to 20-25 minutes until they’re soft and golden. Roast the potatoes for 35-45 minutes, or until they’re golden brown and fork tender.
Mash the garlic cloves into a paste, using a fork. Place the hot cooked potatoes into a bowl and toss them with the garlic paste, coating evenly. Serve hot.
Why you will love these roasted potatoes
- So good: these roasted garlic potatoes are so crispy on the outside and fluffy on the inside. They will become your new favorite side dish to serve your family. The best roast potatoes ever!
- Easy: no need to roast these baby potatoes in the oven to get that crisp. Make them on your stovetop using a skillet!
- Perfect side dish: these roasted baby potatoes are perfect to pair with any meal whether you are keeping everything vegetarian or serving them with some protein like this salmon piccata recipe or these baked BBQ chicken breasts.
Roasted Potatoes with Rosemary, Garlic, Parmesan
Garlic Roast Potatoes always make a showing on our dinner table about once a week, particularly during the busy weeknights. When we need a satisfying potato dish, this roasted potatoes with fresh rosemary, garlic and parmesan is super simple and satisfying. The prep-work isn&rsquot complicated either, as we&rsquoll often throw it all together in 10 minutes and put it in the oven. Walk away for about 30 minutes and voila! A delicious and flavorful roasted potato dish is served. The fresh rosemary adds a wonderful flavor to the potatoes and if you don&rsquot have fresh, you can definitely use dried rosemary as well. The fragrant oven roasted garlic on the potatoes adds the additional pop of flavor that we all love. Parmesan adds the salty texture that we&rsquore obsessed with. It has all the ingredients that make potatoes tasty and even kids love these! More Awesome Vegetable Recipes Here and Popular Potatoes Recipes Here.
Video of the Garlic Roast Potatoes with Rosemary & Parmesan:
This recipe is perfect for Holidays like Thanksgiving and Christmas where everyone loves a potato side dish. The best part about this dish is that it&rsquos a classic dish that everyone loves and also goes great with gravy on top. 🙂 We love our gravy!
Roasted Potatoes with Clementine, Rosemary, Thyme and Garlic
1 kg of potatoes ( Maris Piper is best for roasting due to its specific starch content)
7-8 garlic cloves, no need to peel
Olive Oil or even better Olive Oil infused with chilies
The peel of 2-3 clementines
This is a very festive side dish, best during christmas and delicious with turkey but any meat makes a great match with proper roasted potatoes. First wash and peel the potatoes and cut them in to equal chunks, fill a pot with cold water and add plenty of salt, some sage leaves, some thyme and rosemary. Straight after they are peeled add the potatoes to the pot so that they do not oxidize. Cook on low heat and only let it boil for a couple of minutes, you want to infuse the potatoes and only part boil them so that they get more fluffy once in the oven. During this time make sure your oven is preheated to 200-210 Celsius.
Smear the pan with butter so that it is evenly coated. Add the potatoes and the garlic that has been cooked, disregard the herbs. Toss the clementine peels, and the remaining garlic cloves with the olive or chili oil. Put this on the baking tray as well and make sure that the potatoes are evenly distributed and that each gets enough of the clementine peels. Cook for 30-40 minutes and remove from the oven. Use a potato masher to slightly press down on the potatoes, do not mash them just make them a bit more flat so that they have more surface area .
A bigger surface area means more crispy skin ! Add the sage ( also tossed in some oil), it is important to add the sage later as it would burn and lose its value if it stayed in the oven for too long. Cook for another 30-35 minutes until crispy on the outside or to your liking !
- 1.5 kg (3lb) potatoes, halved
- 100 ml (3 1/2fl oz) sunflower oil, or dripping, goose or duck fat (see intro.)
- 2 tsp fresh thyme leaves
- 6 garlic cloves, sliced
- coarse sea salt
- Preheat the oven to 220C (425F), Gas mark 7. Place the potatoes in a pan of cold salted water and bring to the boil. Reduce the heat and simmer for 8-10 minutes until the outsides have just softened.
- Drain and return to the pan for a minute or two to dry out, shaking vigorously to knock off all the hard edges.
- Meanwhile, preheat a roasting tin with a 1cm (1/2in) depth of oil, dripping, duck or goose fat for a few minutes until just smoking. Roughly prod the outside of the potatoes with a fork and toss them with thyme and garlic.
- Carefully tip them into the hot oil, basting the tops. Roast for about 45 minutes to 1 hour, turning occasionally, until crisp and golden.
Transfer the roast potatoes with a slotted spoon into a warmed serving bowl and season with the sea salt and place them directly on the table &ndash eat immediately &ndash they don't hang around!
For really crunchy roast potatoes with fluffy middles choose a floury variety of potato, such as Irish roosters and try to make sure that they are all similar in size .
Save some fat that is leftover from a roast to use for this dish. It really does make the world of difference and as all fats freeze very well there&rsquos no excuse not to have some, especially for special occasions like Christmas day.
To ensure really crispy roast potatoes drain off any excess fat about 20 minutes before the end of the cooking time. This will help them to go really crispy and golden brown around the edges.
Easy Air Fryer Melting Roasted Potatoes Recipe
roasted melting potatoes recipe. Simplified and faster in the air fryer! They are crispy on the outside and melt-in-your-mouth soft on the inside.
peeled) and petite gold potatoes (no need to peel). I bet it would work well with red potatoes too!
peel and cube them, then place them in a bowl and cover them in with cold water while you mix up the seasoning. Soaking the potatoes will help keep them from browning and will remove some of that starch, which helps them crisp up better. Drain the water from the potatoes before you add the seasoning.
8-inch cake pan fit well in my air fryer for this step!
air fryer, you definitely ought to try air fryer roasted potatoes! If you don’t have an air fryer, check out our air fryer reviews and buying guide. Seriously, so much easier and faster than roasting them in the oven. Try out air frying them for those extra 8 minutes too!