Best 4 Roasted Potatoes With Figs And Thyme Recipes
"Roasted Potatoes with Figs and Thyme" is a tantalizing dish that blends earthy flavors with a hint of sweetness. Imagine crisp roasted potatoes, caramelized figs, and aromatic thyme coming together in a symphony of flavors. This delectable side dish can elevate any main course with its unique combination of textures and tastes. Whether you're hosting a special dinner or looking for a comforting yet elegant meal, this recipe will surely impress your palate.
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ROASTED POTATOES WITH FIGS AND THYME
A fall walk through New York's Greenmarket with Eleven Madison Park's chef, Daniel Humm, brought the idea for this unusual dish. Hot black tea lends a deeper flavor to dried figs, which are scattered with potatoes on a pan with thyme and then roasted. The recipe calls for fingerling potatoes, but any waxy potato will do. (And for everything you need to know to make perfect potatoes, visit our potato guide.)
Provided by Kim Severson
Categories dinner, side dish
Time 40m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Place figs in a bowl, cover with hot black tea and let cool. Cover and refrigerate for 4 to 6 hours or overnight, depending on initial softness of figs.
- Preheat oven to 400 degrees. Wash potatoes well and trim any bad parts. Separate garlic head into individual cloves but do not remove outer skin.
- Drain figs. In a bowl, combine garlic, thyme, figs, potatoes and olive oil; toss. Place on roasting pan and bake until potatoes are tender enough to pierce with a fork, about 30 minutes. Remove and season immediately with salt and pepper. Serve. Diners may remove skin from garlic at the table and eat along with the potatoes, if they wish.
Nutrition Facts : @context http, Calories 330, UnsaturatedFat 10 grams, Carbohydrate 54 grams, Fat 13 grams, Fiber 7 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 632 milligrams, Sugar 17 grams
RED POTATOES AND THYME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
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.
THYME ROASTED POTATOES
Make and share this Thyme Roasted Potatoes recipe from Food.com.
Provided by ChefCrittersMom
Categories Potato
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 450°F and place a backing pan on rack in lower third.
- Toss together all ingredients in a bowl; season with salt and pepper.
- Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
- Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).
BUTTERY ROAST THYME POTATOES
A wonderful melt-in-the-mouth accompaniment to a meat dish
Provided by Orlando Murrin
Categories Dinner, Lunch, Side dish, Supper
Time 1h35m
Number Of Ingredients 5
Steps:
- Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.
- Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr - the potatoes should be meltingly soft and the top golden and crusty.
Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium
Tips:
- Select the right potatoes: Choose firm, thin-skinned potatoes like Yukon Golds or Red Potatoes, as they hold their shape well during roasting.
- Cut the potatoes evenly: Uniformly sized potato pieces ensure even cooking. Cut them into 1-inch cubes or wedges.
- Toss the potatoes in oil and herbs: Coating the potatoes in olive oil and herbs before roasting enhances their flavor. Use a good quality olive oil and fresh, chopped herbs like thyme, rosemary, or parsley.
- Roast the potatoes at a high temperature: This creates crispy exteriors and tender interiors. Aim for a temperature between 400°F (200°C) and 450°F (230°C).
- Roast the potatoes in a single layer: Crowding the potatoes in the pan will prevent them from roasting evenly. Spread them out in a single layer on a baking sheet.
- Flip the potatoes halfway through roasting: This ensures they brown evenly on all sides.
- Roast the potatoes until tender and slightly browned: The cooking time will depend on the size and type of potatoes used. Check their tenderness with a fork or skewer.
- Add the figs and thyme towards the end of roasting: This prevents the figs from becoming too soft and the thyme from burning.
Conclusion:
Roasted potatoes with figs and thyme make an easy and elegant side dish perfect for any occasion. The combination of sweet figs, earthy potatoes, and aromatic thyme creates a delightful and memorable dish. By following these tips, you can achieve perfectly roasted potatoes with a crispy exterior, fluffy interior, and a harmonious balance of flavors. Experiment with different herbs and spices to create your own unique variations of this versatile recipe.
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