Garlic Thyme Potatoes Recipes

GARLIC & LEMON THYME POACHED POTATOES

Garlic & lemon thyme poached potatoes image

Cook new potatoes slowly in the oven to keep all their flavour. The leftover oil makes an amazing base for dressings to finish grilled fish or meat

Provided by Tom Kerridge

Time 55m

Number Of Ingredients 6

Ingredients

600g new potatoes (small is best - I used Jersey Royals), washed
1 tsp black peppercorns
2 heads garlic , broken into cloves
1 lemon , sliced
3 lemon thyme sprigs, plus 1 tsp picked leaves to serve
300ml good rapeseed oil

Steps:

Heat oven to 180C/160C fan/gas 4. In a casserole dish, add the potatoes, peppercorns, garlic, lemon slices and thyme sprigs with 1 tsp flaky sea salt, then pour over the oil. Put the lid on and cook for 45 mins.
Once the potatoes are cooked, remove from the oven and leave to stand for 20 mins or so. To serve, remove the potatoes and garlic cloves from the oil and scatter the thyme leaves on top.

Nutrition Facts : Calories 276 calories, Fat 17 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 4 grams protein, Sodium 1.2 milligram of sodium

GARLIC-THYME MASHED POTATOES

Garlic-Thyme Mashed Potatoes image

Potatoes can be peeled and cut up to 2 days ahead. Store them in the refrigerator in an airtight container filled with water. Mashed potatoes can be made 2 hours in advance. Transfer them to a heatproof bowl, cover with plastic wrap, and place over a pot of simmering water. Uncover and stir to serve.

Provided by Martha Stewart

Categories Food & Cooking Lunch Recipes

Time 55m

Yield Serves 8 to 10; makes about 10 cups

Number Of Ingredients 6

Ingredients

5 pounds Yukon Gold potatoes, cut into 1 1/2-inch pieces
Kosher salt and freshly ground pepper
4 garlic cloves, peeled and smashed
1 1/2 cups whole milk
1 stick unsalted butter, plus more for serving
3 sprigs fresh thyme

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.

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