Best 6 Rosemary Thyme Potatoes Recipes

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.

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME

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.

ROASTED POTATOES WITH ROSEMARY, LEMON AND THYME

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.

BEEF AND POTATOES WITH ROSEMARY AND THYME - CROCK POT

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.

ROASTED LEMON, THYME, ROSEMARY CHICKEN WITH POTATOES

Steps:

• Preheat oven to 350°. Season the chicken all over with salt and pepper. Place the chicken, skin side up, in a roasting pan and scatter the potatoes, garlic and bay leaves all around it. Drizzle with the lemon juice and the olive oil all over the chicken and potatoes. Season with rosemary, thyme, salt and pepper. Pour ½ cup water into the pan. Roast in the oven for 40 to 45 minutes or until the chicken is cooked through and it is nicely golden. Transfer the chicken to a work surface and split into 4 pieces. Discard the bay leave, rosemary and thyme springs. Serve with the potatoes, garlic and any pan juices.

ROSEMARY-THYME POTATOES

Steps:

• Place potatoes and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 8 minutes or until tender. Drain., Combine the remaining ingredients. Pour over potatoes; toss to coat. Cover and cook 1-2 minutes longer or until flavors are blended, stirring once.