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Roasted New Potatoes W/Lemon Thyme Dr...

Rebecca's picture

This was so good, I have to share the recipe. We ate it w/grilled pork chops - even the little kids ate it (they love lemon, though, and anything made w/lemon thyme)...

New Potatoes with Lemon Thyme Dressing from More Recipes From A Kitchen Garden, Shepherd

2 lbs small new potatoes, unpeeled (I used red ones from the store)
DRESSING: 3 T white wine vinegar (I use rice vinegar)
1 T lemon juice
2 t Dijon
1 shallot, minced
6 scallions, white part only, chopped - tops reserved for garnish (I used chopped chives instead)
2 T lemon thyme (I used a little less & it was fine - I got tired of picking off those little leaves)
1/4 C chopped parlsey
3 T vegetable oil
3 T olive oil
s & p to taste

Bake potatoes at 375° until just tender (or you can boil or steam but they are really fantastic when baked). Cool slightly, slice into quarters or chunks, & place in bowl. Combine dressing ingredients, whisking in oils gradually until thoroughly blended. Pour dressing over warm potatoes, tossing gently until combined. Garnish w/scallion tops or more chives.

I made 3 lbs of potatoes and then doubled the dressing - again, using less lemon thyme and for the oils I used a total of about 8 or 9 T instead of 12. I overbaked the potatoes so they fell apart somewhat & all was fine. Leftovers were great cold.

Another easy favorite w/lemon thyme: marinate tuna w/olive oil & several sprigs of lemon thyme pressed on each side for 1/2 hour. Grill w/the thyme. Yum!

Holly_'s picture

(post #25654, reply #1 of 14)


Thanks for sharing your recipe....I tried it tonight and it was wonderful.

Side note: because I am the "Original Mrs. Potato Head" I am always looking for new ways to fix potatoes for my husband, and he LOVED this!

Thanks a bunch!


Rebecca's picture

(post #25654, reply #2 of 14)

I'm glad you liked it, Holly. Do you & anyone else here have some great recipes for unusual potato salads? I'm encouraged to make more, esp. the vinaigrette-style ones since my kids liked this recipe so much...& they do not care for mayo-based potato salads.

Geeves's picture

(post #25654, reply #3 of 14)

>Potato Salad Dressing (For cold salad T&T!)

>1 beaten egg

>1/2 c. sugar ( I use far less)

>1 TBS flour

>1/2 c. water

>1/2 c. vinegar (I use flavored)

>2 TBS butter

>1/2 tsp. salt

>Fresh ground pepper/

>Combine in order given stirring. Boil until thick, cool before adding to salad. Add herbs for variations.

Jean_'s picture

(post #25654, reply #4 of 14)

I'm going to try your recipe--sounds good.
My DH and DS hate it when I mess around with potato salad dressing, but I'll risk their wrath. They are stuck on my DM's recipe: she
never measured anything, but dissolve 1-3 teaspoons sugar in about 1/4 cup of dill pickle juice, add some prepared mustard (about a tablespoon), some salt and pepper to taste and 1 to 1 1/2 cups mayo. Add a little celery see if you like. Add chopped dill pickles to the salad (a must).

Jean_'s picture

(post #25654, reply #5 of 14)

I made your recipe with half the sugar and half the butter (for my waistline and heart) and used basil vinegar for our taste buds). I love it--it will go on some pasta salad for tonight. Thanks.

Geeves's picture

(post #25654, reply #6 of 14)

Yep this recipe is a good one because you get away from the mayo thing. I wouldn't be afraid to throw in mustard liberally, etc. It is simply an old recipe from a sweet old-school gal, from an old cookbook, just simply basic. This "receipt" is a staple in my kitchen, have even stirred a few slaw salads with it.

minda's picture

(post #25654, reply #7 of 14)

I will have to get some Lemon thyme. I do have lemon Basil in my garden. does anyone have an idea for using this herb?

Jean_'s picture

(post #25654, reply #8 of 14)

In salads, salad dressings, with veggies, make a herbed vinegar--just for starters.

minda's picture

(post #25654, reply #9 of 14)

Thanks, Jean.

I wonder if it could replace lemon grass in thai soups.

Jean_'s picture

(post #25654, reply #10 of 14)

Minda, I guess you'll never know until you try it. It will be different, but maybe just as good, or better. BTW, I love to use the basil blossoms in salads--they taste every bit as good as the leaves, and look pretty too. The same goes for fennel blossoms--they're really yummy. I had pulled out some fennel seedlings the other day and on impulse I put them on our BLTs for lunch. I loved it, and DH (who rarely likes something that is tried and true altered) had to admit that he liked it too. So be adventurous with your herbs, you are most often pleasantly surprised.

minda's picture

(post #25654, reply #11 of 14)

Wow. Fennel blossoms.
Can you eat all the blossoms from all garden herbals, like thyme and marjoram. Recipes often refer to certain blossoms (chive, nastursium) but not others. Any opinion?

By the way, have you seen the lastest Deborah Madison cookbook? I love it so much, I'd love to start a chat on this site about all the great recipes in there.

I know I've changed the topic here. Should I have pressed "reply" and written this answer just to you? How do you see all the branches off a topic like they suggest on top?

Jean_'s picture

(post #25654, reply #12 of 14)

I like to use the "reply" feature, but some of those tangent threads get so long that it's hard to keep track of them. In answer to your question about blossoms on herbs--if the leaves are edible the flowers are too so you can feel free to try the blossoms on your thyme, oregano, sage, etc. you might just like them.
BTW, I just found an interesting ice cream recipe using lemon basil by clicking on the banner at the top of the page. You can find it here....

MEAN_CHEF's picture

(post #25654, reply #13 of 14)

See, I knew you would let us know if KG had anything of interest.

minda's picture

(post #25654, reply #14 of 14)

testing what reply will do.