Thread: 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

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!
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