Wednesday, August 18, 2010

Lemon Thyme Potatoes

Well, it's that time of the summer... when it's almost over. This is my last week of summer freedom before the fall semester starts. I'm glad and I'm depressed at the same time. No more full days off to do little things like clean the house (I'm not that upset about this, hehe) and randomly shop for things I don't need. Instead, I'll be studying, studying, studying, and cooking (always have to make time for the cooking).

I'm pretty excited because I actually managed to get all my books for a little under $500. Yeah, it's a sad world when I'm excited that I paid that much. It's better than $600 or $700, right? Right.

Anyway, to give summer the 'almost goodbye' it deserves, this lemon thyme potato recipe is perfect. With hints of lemon throughout the potatoes, and thyme permeating your nostrils... what's not to love? And it's bloody simple. You can't beat simple, in my book.


5 medium new potatoes, quartered
3 cloves garlic, minced
1/2 to 3/4 cup olive oil, plus 2 teaspoons
salt and pepper to taste
juice from 1 lemon (I like the potatoes lemony, you can definitely do less if you want)
zest from 1 lemon
2 tablespoons dried thyme
small handful fresh parsley, chopped

Preheat oven to 425 F.

In a medium bowl, toss the potatoes with the garlic, 2 teaspoons olive oil, salt, and pepper.

Spread potatoes in an even layer on a baking sheet and bake for about 20 minutes, or until potatoes are golden brown.

Whisk together lemon thyme mixture by adding remaining olive oil, lemon juice, lemon zest, thyme, and parsley in a medium bowl. Toss potatoes and let sit for about 10 minutes so that the potatoes can soak up the lemon-thyme mixture. Serve as a side dish to practically any main course!

The great thing about these potatoes is that you can practically have them with anything... fish, meat, seafood, other vegetables... you name it. It's even great on it's own! Enjoy!

Check out our CSA goodies this week:
(P.S. I really like this picture, might blow it up and hang it up in the kitchen!)

4 sweet peppers
1 lb. japanese pears
2 hot peppers
2 spaghetti squash
brussels sprouts
1 loaf Blue Dog Bakery bread


  1. Love the potato salad and ingredients. And $500 is good! School, wow brings back memories. Enjoy the rest of your summer and best wishes on your studies (=

  2. Under 500 isn't bad at all...but why are books and school so expensive!?!?! I hope you have a wonderful week and weekend...full of love and laughter. Thanks for sharing the potatoes with me (I am such a carb girl!)

  3. textbooks can be EXPENSIVE eh??? I remember when I was in college it cost nearly $500 as well. but the rest of the semesters - i did it the illegal way. I photocopy all the books and it saved a bunch. Really - when u photocopy all the books, its nearly a 100$. but yeah - dont get caught though!! dont learn from me actually. hehehehe

    love ur dish here!!

    Have a lovely day!!
    Jen @

  4. Oooh, I've never used lemon with potatoes like that before. Great idea -- simple! I'm sad summer is almost over, too. *tears*

  5. these look amazing! Yum! love your blog!

  6. The lemon thyme potatoes look fantastic. I will be trying these out soon! Thanks for visiting my blog.


  7. Thyme is hands down my fav herb! Must try these potatos stat! I still have all my bio textbooks lining my bookshelves and its been like 3 years since I finished the degree. As if just by having them on the shelf I can pretend I still remember stuff I learnt! :P How long do you have to go till graduation? Still think what you are doing is so incredibly brave and admirable xox

  8. thanks everybody!
    Nessie - I've probably got about a year and a half to finish my biology degree, and then I'm culinary school bound (hopefully!)

  9. These we're perfect, I've made roasted potatoes dozens of times and never thought to add lemon, the taste was brilliant! Thank you for the exellent recipe.

  10. Yummm, thanks sooo much. I used the recipe, gave it my own spin and here is how it turned out if anyone is interested :-)



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