Steamed Potatoes With Thyme Recipes

RED POTATOES AND THYME

Red Potatoes and Thyme image

Provided by Rachael Ray : Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 6

Ingredients

1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

Steps:

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

BASIC POTATO SALAD

Basic Potato Salad image

Combining the potatoes with the vinegar mixture while they're still hot allows them to absorb it all for a more flavorful salad.

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Time 1h40m

Number Of Ingredients 6

Ingredients

3 pounds waxy potatoes (such as Yukon gold or new), scrubbed and cut into 3/4-inch cubes
1/3 cup white-wine vinegar
4 scallions, white part minced, green part thinly sliced
Coarse salt
Ground pepper
3/4 cup light mayonnaise

Steps:

Set a steamer basket in a Dutch oven (or large pot with a lid), and add enough salted water to come just below basket; bring to a boil.
Place potatoes in basket, cover pot, and reduce heat to a gentle simmer. Steam potatoes, gently tossing occasionally, until tender, 15 to 25 minutes.
Meanwhile, in a large bowl, combine vinegar, scallion whites, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
Add hot potatoes to vinegar mixture; toss to combine. Cool to room temperature, tossing occasionally, about 1 hour.
Add mayonnaise and scallion greens to cooled potatoes; mix gently to combine. Serve, or cover and refrigerate up to 2 days.

Nutrition Facts : Calories 196 g, Fat 7 g, Fiber 3 g, Protein 5 g

STEAMED BUTTERY HERBED NEW POTATOES

Steamed Buttery Herbed New Potatoes image

I found this in an ad (junkmail). It's SO good with really fresh new potatoes from the farmer's market. I threw in some freshly chopped thyme as well and it was really nice.

Provided by Hey Jude

Categories Potato

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 5

Ingredients

2 lbs red potatoes or 2 lbs white potatoes, cut in half (or a combination of both)
4 tablespoons butter, melted
3 tablespoons thyme or 3 tablespoons rosemary (add any herbs to this mixture that you like)
2 tablespoons finely chopped chives
salt

Steps:

Steam the potatoes, covered, over boiling water until cooked, testing with a bamboo skewer to avoid splitting them, for about 15 minutes.
Mix butter, herbs and salt and toss potatoes in the mixture until coated.
Serve hot.

Nutrition Facts : Calories 278.1, Fat 11.8, SaturatedFat 7.4, Cholesterol 30.5, Sodium 116.7, Carbohydrate 39.9, Fiber 5.1, Sugar 1.8, Protein 4.8

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