Time 30m Yield 8 servings. Number Of Ingredients 7 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.
Time 45m Yield 4 servings Number Of Ingredients 5 Steps:
Before grilling the potatoes, blanch them. Put the potatoes in cold water and add salt. Bring water to a simmer and cook the potatoes until they are tender. Preheat a grill or grill pan on medium-high heat. Slice the potatoes lengthwise and add to a large mixing bowl with the thyme, garlic, and olive oil. Season with gray salt and pepper and toss to coat the potatoes well. Grill the potatoes over indirect heat for about 3 to 5 minutes on each side until well marked and fully cooked.
Time 55m Yield Serves 8 to 10; makes about 10 cups Number Of Ingredients 6 Steps:
Place potatoes in a large pot with 2 tablespoons salt and garlic. Add water to cover by 1 inch and bring to a boil. Then reduce heat to medium and simmer until potatoes are tender and can be pierced easily with a fork, 12 to 15 minutes. Drain potatoes and garlic in a colander. Return to pot and cook over medium, stirring frequently, until pale, dry, and a film begins to form on bottom of pot, 2 to 3 minutes. Working in batches, press through a ricer into a large bowl, or mash directly in pot with a potato masher. Cover to keep warm. In a small saucepan, combine milk, butter, and thyme. Cook over medium until butter melts and milk is steaming. Discard thyme, then stir milk mixture into potatoes. Season with salt and pepper, top with a pat of butter and more pepper, and serve.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 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.
Yield 12 Number Of Ingredients 6 Steps:
Adjust oven rack to lowest position. Heat oven to 350 degrees. With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife). Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs. Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
Time 1h30m Number Of Ingredients 5 Steps:
Break the garlic bulb into cloves and place in a pan with the potatoes in their skins, then cover with cold salted water. Bring the potatoes to the boil, then simmer for 15 mins until you can put a knife through, but they still hold their shape. Drain in a colander and leave to cool. Heat oven to 180C/160C fan/gas 4. When the potatoes are cool enough to handle, peel off the skins. Cut into quarters and mix in a large bowl with 2 tbsp of the olive oil and some seasoning. Toss with the semolina flour until well coated. Pour the remaining 3 tbsp olive oil into a shallow roasting tin and add the potatoes, garlic and thyme. Bake for 45 mins-1 hr until the potatoes are crisp and golden.
More about “garlic thyme potatoes recipes”
Time 30m Yield 8 Number Of Ingredients 7 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.
