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[Weekend Herb Blogging] – Thyme-rosemary potatoes

9 February 2007 7 Comments

whb

This weeks WHB is hosted by fabulous Kalyn at Kalyn’s Kitchen.

We had quite much junk or fast food this week (full of pizza and kebab) so I decided that a rather simple dish for friday will be perfect.

As we all love potatoes I chose a very simple recipe based on thyme, ginger & rosemary.
Together with some rocket and corn salad it is – to my mind – very delicious.

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Thyme-rosemary potatoes


You’ll need (serves three as a light lunch):

    4 large potatoes
    3-4 branches of thyme
    1 branch of rosemary
    1 teaspoon grounded ginger
    some oil
    salt, pepper

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How to:

    Cut potatoes into thin slices1
    Heat some oil in an ovenproof pan and roast the potatoe slices gently until the are light golden. Meanwhile cut the herbs gently into small pieces2 and add them to the potatoes. Let it roast for about 5 minutes, then add the grounded ginger and season with salt & pepper.
    Put the pan in the oven at 160°C until the potatoes on top are browned and crisp.
    Spread some fresh thyme and rosemary on top and: Serve!

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I know its not that highly sophisticated dish, but we like it very much :blush:

thymeis often used to flavour meats, soups and stews. It is used in French cuisine, where it is an important element in a bouquet garni, as well as in herbes de Provence.
It is also widely used in Caribbean cuisine.
In some Middle Eastern countries, the condiment za’atar contains thyme as a vital ingredient.
Thyme is added early in cooking so that its oils have time to be released.

Did you know?
Ancient Egyptians used thyme in embalming. The ancient Greeks used it in their baths and burnt it as incense in their temples, believing that thyme was a source of courage.
It was thought that the spread of thyme throughout Europe was thanks to the Romans, as they used it to purify their rooms.
In the European Middle Ages, the herb was placed beneath pillows to aid sleep and ward off nightmares.

source

Other WHB posts:


  1. the thinner the crunchier they’ll be in the end
  2. I prefer to use my mincing knife
Related Posts with Thumbnails

7 Comments »

  • Kalyn said:

    I do like thyme very much, but haven’t seen it used like this before. I bet it’s very tasty.

    # 10 February 2007 at 12:51 AM
  • MeltingWok said:

    Hi there, I have also submitted to Kalyn’s. Wow, you got a few aromatic herbs going on here, really nice :) I just did an asian spinach stir fry, since she mentioned I could do veges as well. Cheers !:)

    # 10 February 2007 at 12:23 PM
  • astrid (author) said:

    @Kalyn:
    It’s worth a try ;)

    @MeltingWok:
    Thanks for visiting. I looked at your recipe and it looks very delicious to me, maybe I’ll give it a try if I can find this sort of spinach.

    # 11 February 2007 at 11:05 AM
  • Helene said:

    Hi Astrid,
    I love potatoes and with the herbs, yummy. :))
    I´ll try them with lamb chops.
    Great fotos. :)

    # 12 February 2007 at 10:32 AM
  • gattina said:

    wow!!! fantastic potato dish! I have used these three herbs quite often, but never try combining them, your dish proves me I been missing something good!

    # 12 February 2007 at 5:05 PM
  • Katie said:

    I’ve made potatoes with thyme and rosemary but never ginger! I bet it adds a nice bit of heat and floavor – and a lovely color. I’ll try it next time. Great idea!

    # 12 February 2007 at 9:27 PM
  • astrid (author) said:

    @Helene:
    they could go very well with lamb chops I think…

    @gattina:
    you definitely missed something, give it a try you’ll be surprised

    @Katie:
    yes it does! :)

    # 13 February 2007 at 3:09 PM