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
1 loaf Blue Dog Bakery bread