Best 5 Garlic Thyme Potatoes Recipes

In the realm of culinary creations, garlic thyme potatoes stand out as a delectable dish that tantalizes the taste buds with its aromatic allure and captivating flavors. This delightful side dish, a symphony of roasted potatoes, aromatic garlic, and earthy thyme, has become a staple in kitchens worldwide, gracing dinner tables and picnics alike. Whether you prefer crispy edges or tender interiors, there's a recipe out there to suit your preferences. So, embark on a culinary journey as we explore the best recipes for garlic thyme potatoes, a dish that promises to elevate any meal to new heights of deliciousness.

Here are our top 5 tried and tested recipes!

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

Ingredients

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

Ingredients

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 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

Ingredients

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

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

Ingredients

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.

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

Ingredients

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.

Tips:

Choose the right potatoes: Yukon Gold or red potatoes are ideal for this recipe as they hold their shape well when roasted.
Cut the potatoes evenly: This will ensure that they cook evenly.
Toss the potatoes in the garlic-thyme mixture: This will help to coat the potatoes and give them flavor.
Roast the potatoes until they are tender and browned: This will take about 30-35 minutes.
Serve the potatoes immediately: They are best enjoyed hot out of the oven.

Conclusion:

These garlic-thyme potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for a weeknight dinner or a special occasion. So next time you're looking for a tasty and simple side dish, give these potatoes a try.