Best 9 Steamed Potatoes With Thyme Recipes

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Steamed potatoes with thyme is a classic and simple dish that is both flavorful and versatile. This cooking method brings out the natural sweetness of the potatoes while infusing them with the delicate aroma of thyme. Whether served as a side dish, a light lunch, or a component of a larger meal, steamed potatoes with thyme is a surefire crowd-pleaser. With just a few basic ingredients and minimal effort, you can create a healthy and satisfying dish that is perfect for any occasion.

Check out the recipes below so you can choose the best recipe for yourself!

RED POTATOES AND THYME



Red Potatoes and Thyme image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

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.

SLOW COOKED POTATOES WITH BUTTER AND THYME



Slow Cooked Potatoes with Butter and Thyme image

Provided by Food Network Kitchen

Categories     side-dish

Time 5h10m

Yield 6 to 8 servings

Number Of Ingredients 8

3 ounces bacon (about 5 slices)
6 sprigs fresh thyme
4 pounds Yukon gold potatoes, scrubbed and quartered with skin
2 teaspoons kosher salt
2 dried bay leaves
5 black peppercorns, plus freshly ground for serving
4 cups low-sodium chicken broth
4 tablespoons unsalted butter, sliced

Steps:

  • Line the bottom of the slow-cooker with bacon and toss half the thyme on top. Top with the potatoes, salt, bay leaves, and peppercorns. Pour the chicken broth over the potatoes and add water to cover the potatoes. Scatter the remaining thyme and the butter on top. Cover and cook on HIGH for 5 to 6 hours, or until potatoes are fork tender.
  • Discard the bay leaves and peppercorns. Ladle into large shallow bowls and season with salt and pepper, to taste.

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR



Thyme-Roasted Potatoes with Balsamic Vinegar image

Categories     Potato     Side     Roast     Low Fat     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds small red-skinned potatoes, scrubbed, halved
Olive oil-flavored nonstick vegetable oil spray
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt
1 1/2 cups white or regular balsamic vinegar
3 tablespoons sugar

Steps:

  • Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
  • Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
  • Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

STEAMED POTATOES WITH THYME



Steamed Potatoes with Thyme image

Fragrant thyme adds complexity to tender potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 4

2 pounds red new potatoes, halved if small, quartered if large
1 tablespoon olive oil
1 tablespoon fresh thyme leaves
Coarse salt and ground pepper

Steps:

  • Set a steamer basket in a large pot. Fill with enough water to come just below basket; bring to a boil. Place potatoes in basket; reduce heat to a simmer. Cover, and cook until tender, 15 to 20 minutes.
  • Transfer potatoes to a medium bowl. Add oil and thyme; season with salt and pepper, and toss.

Nutrition Facts : Calories 189 g, Fat 4 g, Fiber 3 g, Protein 4 g

FINGERLING POTATOES WITH BUTTER AND THYME



Fingerling Potatoes with Butter and Thyme image

Categories     Potato     Side     Thanksgiving     Vegetarian     Family Reunion     Thyme     Potluck     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 servings

Number Of Ingredients 4

12 ounces unpeeled fingerling potatoes or baby potatoes
2 large fresh thyme sprigs
1 tablespoon butter
1 teaspoon salt

Steps:

  • Place potatoes in medium saucepan; pour enough cold water over to cover. Add thyme sprigs, butter, and salt. Bring to boil. Reduce heat to medium-low; cover and simmer until potatoes are just tender when pierced with skewer, about 10 minutes. Drain. DO AHEAD_Can be made 2 hours ahead. Transfer to baking sheet; cover loosely with foil and let stand at room temperature. Before serving, rewarm in 400°F oven until heated through, about 7 minutes._

RED-SKINNED POTATOES SAUTEED WITH FRESH THYME



Red-Skinned Potatoes Sauteed With Fresh Thyme image

Provided by Moira Hodgson

Categories     easy, side dish

Time 40m

Yield 4 servings

Number Of Ingredients 5

2 1/2 pounds red-skinned potatoes
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste

Steps:

  • Wash the potatoes and cut them into half-inch cubes. Heat the oil in a large cast-iron skillet and add the potatoes (you may have to use two pans or do them in two batches). Stir to prevent them from sticking; then let them brown.
  • Add the garlic and thyme and turn the potatoes so that they brown on all sides (about 20 minutes). Season with salt and pepper. Before serving, remove the garlic cloves.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 14 grams, Fiber 7 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 701 milligrams, Sugar 2 grams

THYME ROASTED POTATOES



Thyme Roasted Potatoes image

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

2 1/2 lbs tiny new potatoes, halved
2 tablespoons fresh thyme leaves
2 teaspoons garlic, chopped
2 tablespoons extra virgin olive oil

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).

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

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

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

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:

  • To ensure even cooking, cut the potatoes into uniform pieces. Potatoes that are more similar in size and shape will cook at the same rate.
  • If you are using a steamer basket, make sure that the potatoes are not touching each other. This will allow the steam to circulate evenly and cook the potatoes more quickly.
  • For added flavor, brush the potatoes with olive oil or melted butter before steaming. You can also sprinkle them with herbs, spices, or grated Parmesan cheese.
  • To check if the potatoes are done, insert a fork or knife into the center of the potato. If it goes in easily, the potato is cooked through.
  • Steamed potatoes can be served immediately or stored in the refrigerator for up to 3 days. To reheat, simply place them in a steamer basket over boiling water until they are warmed through.

Conclusion:

Steamed potatoes are a healthy and delicious side dish that can be enjoyed with a variety of meals. They are easy to make and can be flavored with a variety of herbs, spices, and sauces. Whether you are looking for a simple side dish or a more flavorful option, steamed potatoes are a great choice. So next time you are looking for a quick and easy side dish, give steamed potatoes a try!

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