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Thread: speaking of lemon and thyme with potatoes

  1. #1
    sf Guest

    Default speaking of lemon and thyme with potatoes


    I was following food links today and this recipe popped up. It's
    perfect for me!
    <http://www.theperfectpantry.com/2010/07/fresh-herbs-recipe-roasted-potatoes-with-lemon-thyme-vinaigrette.html>

    Roasted Potatoes With Lemon Thyme Vinaigrette

    Serves 6.

    24 oz baby new potatoes
    3 cloves garlic, peeled
    2 tsp olive oil
    Kosher salt and fresh black pepper
    3/4 cup extra-virgin olive oil
    Zest and juice of 1 lemon
    2 Tbs fresh thyme or lemon thyme leaves
    2 Tbs roughly chopped flat-leaf parsley

    Preheat oven to 425°F.

    Cut the potatoes in half or quarters, to make uniform bite-size
    pieces. On a rimmed baking sheet, toss the potatoes and garlic cloves
    with 2 tsp olive oil and sprinkle with salt and pepper. Bake for 20
    minutes, until the potatoes are cooked through and just beginning to
    crust on the cut sides.

    In the meantime, combine 3/4 cup oil, lemon zest and juice, thyme and
    parsley in a large mixing bowl, and whisk to combine. When the
    potatoes are cooked, add them to the dressing and toss frequently for
    15 minutes, until the potatoes have cooled.

    Serve warm or cold.


    --

    Never trust a dog to watch your food.

  2. #2
    Mr. Bill Guest

    Default Re: speaking of lemon and thyme with potatoes

    On Thu, 02 Sep 2010 13:19:10 -0700, sf <[email protected]> wrote:

    >
    >I was following food links today and this recipe popped up. It's
    >perfect for me!
    ><http://www.theperfectpantry.com/2010/07/fresh-herbs-recipe-roasted-potatoes-with-lemon-thyme-vinaigrette.html>
    >
    >Roasted Potatoes With Lemon Thyme Vinaigrette


    Sounds good...I have pan fried small potatoes until golden. While in
    the pan....add three tablespoons Italian Vinaigrette...(Wishbone works
    just fine), heat through and serve over spring mix! Makes nice
    side/salad accompaniment for any entree.



    The Fine Art of Cooking involves personal choice.
    Many preferences, ingredients, and procedures may not
    be consistent with what you know to be true.
    As with any recipe, you may find your personal
    intervention will be necessary. Bon Appétit!

    http://whstoneman.blogspot.com


  3. #3
    JL Guest

    Default Re: speaking of lemon and thyme with potatoes



    sf wrote:
    > I was following food links today and this recipe popped up. It's
    > perfect for me!
    > <http://www.theperfectpantry.com/2010/07/fresh-herbs-recipe-roasted-potatoes-with-lemon-thyme-vinaigrette.html>
    >
    > Roasted Potatoes With Lemon Thyme Vinaigrette
    >
    > Serves 6.
    >
    > 24 oz baby new potatoes
    > 3 cloves garlic, peeled
    > 2 tsp olive oil
    > Kosher salt and fresh black pepper
    > 3/4 cup extra-virgin olive oil
    > Zest and juice of 1 lemon
    > 2 Tbs fresh thyme or lemon thyme leaves
    > 2 Tbs roughly chopped flat-leaf parsley


    I do something similar but with an addition of layers of chopped cabbage
    between layers of raw, sliced and marinated potatoes, add some wine and
    remainder of the vinaigrette, cover and bake at 350 for an hour or so.

    Sort of a kolcannon casserole or cabbage/potatoe lasagna?

    Top with cheese & brown under the broiler for a few minutes if desired.

    --

    Mr. Joseph Paul Littleshoes Esq.

    Domine, dirige nos.

    Let the games begin!
    http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3


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