Best 7 Roasted Potatoes With Figs And Thyme Recipes

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Discover a culinary journey that blends sweet and savory flavors in perfect harmony. Roasted Potatoes with Figs and Thyme, a delightful dish that combines the earthy goodness of potatoes with the natural sweetness of figs, all enhanced by the aromatic touch of thyme. Indulge in the crispy texture of roasted potatoes, complemented by the soft and juicy figs, while the thyme adds a burst of herbaceousness.

Roasted Potatoes with Figs and Thyme is a versatile recipe that can be enjoyed as a side dish, a vegetarian main course, or even as a delightful appetizer. It's perfect for any occasion, whether it's a casual gathering or a special dinner party. Additionally, the article features a collection of other tantalizing recipes, including:

- **Garlic Herb Roasted Potatoes:** Elevate your classic roasted potatoes with a blend of garlic, herbs, and olive oil, resulting in a crispy and flavorful side dish.

- **Fig and Prosciutto Flatbread:** Create a gourmet appetizer or light meal with a crispy flatbread topped with fresh figs, salty prosciutto, and a drizzle of balsamic glaze.

- **Thyme and Lemon Roasted Chicken:** Experience a succulent and flavorful roasted chicken infused with the zesty combination of thyme, lemon, and garlic.

- **Fig and Thyme Jam:** Craft a homemade jam that captures the essence of figs and thyme, perfect for spreading on toast, crackers, or even as a glaze for roasted meats.

These recipes offer a delightful exploration of flavors, textures, and culinary creativity. Whether you're a seasoned chef or a home cook looking for inspiration, this article will guide you through creating dishes that will tantalize your taste buds and impress your dinner guests.

Check out the recipes below so you can choose the best recipe for yourself!

THYME ROASTED POTATOES



Thyme Roasted Potatoes image

Make and share this Thyme Roasted Potatoes recipe from Food.com.

Provided by ChefCrittersMom

Categories     Potato

Time 50m

Yield 8 serving(s)

Number Of Ingredients 4

2 1/2 lbs tiny new potatoes, halved
2 tablespoons fresh thyme leaves
2 teaspoons garlic, chopped
2 tablespoons extra virgin olive oil

Steps:

  • Preheat oven to 450°F and place a backing pan on rack in lower third.
  • Toss together all ingredients in a bowl; season with salt and pepper.
  • Carefully transfer potatoes to hot pan, shaking pan to spread potatoes into a single layer.
  • Roast potatoes, stirring occasionally, until tender and crispy (about 35 minutes).

ROASTED POTATOES AND TOMATOES



Roasted Potatoes and Tomatoes image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put a baking sheet in the oven and preheat to 450 degrees F. Cut 1 1/2 pounds large red-skinned potatoes lengthwise into eighths. Toss with 2 tablespoons olive oil, 1 pint cherry tomatoes, 3 sprigs rosemary, 3 smashed garlic cloves, and salt and pepper. Put cut-side down on the hot baking sheet and roast 15 minutes. Flip the mixture and roast 10 more minutes.
  • Serves: 4 Calories:196 Total Fat: 7 grams Saturated Fat: 1 gram Protein: 4 grams Total carbohydrates: 31 grams Sugar: 4 grams Fiber: 4 grams Cholesterol: 0 milligrams Sodium: 134 milligrams Photograph by Antonis Achilleos

Nutrition Facts : Calories 196 calorie, Fat 7 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 134 milligrams, Carbohydrate 31 grams, Fiber 4 grams, Protein 4 grams, Sugar 4 grams

RED POTATOES AND THYME



Red Potatoes and Thyme image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 35m

Yield 6 servings

Number Of Ingredients 6

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.

ROASTED FINGERLING POTATOES WITH ROSEMARY AND THYME



Roasted Fingerling Potatoes with Rosemary and Thyme image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds fingerling potatoes
2 T. olive oil
1 2-inch piece rosemary
2 tsp. kosher salt
1 tsp. black pepper

Steps:

  • Preheat oven to 400 degrees F. In a large bowl, combine potatoes, oil, seasonings and herbs. Toss ingredients to fully coat potatoes with other ingredients. Place on a baking tray and bake until potatoes are tender when pierced with a knife, 20 to 25 minutes. Serve warm or at room temperature.

CRISPY LAYERED THYME POTATOES



Crispy layered thyme potatoes image

Thinly slice then oven bake your spuds for an impressive side dish to serve with your Easter roast or Sunday lunch

Provided by James Martin

Categories     Side dish

Time 1h20m

Number Of Ingredients 4

2kg white potatoes
140g butter , melted
small pack thyme , leaves only
sea salt or rock salt (if you have it)

Steps:

  • Heat oven to 200C/180C fan/gas 6. Slice the peeled potatoes as finely as possible on a mandolin, with the fine slicing blade of a food processor, or with a very sharp knife. (The more finely you slice them, the quicker and more evenly they will cook.)
  • Pat the potatoes dry with a clean tea towel and tip into a large bowl. Pour over the melted butter, sprinkle over the thyme and some salt (preferably sea salt or rock salt), and toss until each slice is coated in butter.
  • In a roasting tin, measuring about 20 x 20cm, assemble the potato slices vertically, tightly packed together like a deck of cards, until the dish is full and you've used all the potatoes. Sprinkle with a little more salt and place in the oven for 45-50 mins until crisp and cooked. Use a skewer or small sharp knife to check that the potatoes are completely soft and cooked in the centre. Serve from the tin alongside the lamb.

Nutrition Facts : Calories 440 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 2 grams sugar, Fiber 6 grams fiber, Protein 7 grams protein, Sodium 0.4 milligram of sodium

ROASTED SWEET POTATOES & FRESH FIGS



Roasted Sweet Potatoes & Fresh Figs image

Provided by Yotam Ottolenghi

Categories     Salad     Vegetarian     Fig     Sweet Potato/Yam     Fall

Yield Serves 4

Number Of Ingredients 9

4 small sweet potatoes (2 1/4 lb / 1 kg in total)
5 tbsp olive oil
scant 3 tbsp / 40 ml balsamic vinegar (you can use a commercial rather than a premium aged grade)
1 1/2 tbsp / 20 g superfine sugar
12 green onions, halved lengthwise and cut into 1 1/2-in / 4cm segments
1 red chile, thinly sliced
6 ripe figs (8 1/2 oz / 240 g in total), quartered
5 oz / 150 g soft goat's milk cheese (optional)
Maldon sea salt and freshly ground black pepper

Steps:

  • Preheat the oven to 475°F / 240°C.
  • Wash the sweet potatoes, halve them lengthwise, and then cut each half again similarly into 3 long wedges. Mix with 3 tablespoons of the olive oil, 2 teaspoons salt, and some black pepper. Spread the wedges out, skin side down, on a baking sheet and cook for about 25 minutes, until soft but not mushy. Remove from the oven and leave to cool down.
  • To make the balsamic reduction, place the balsamic vinegar and sugar in a small saucepan. Bring to a boil, then decrease the heat and simmer for 2 to 4 minutes, until it thickens. Be sure to remove the pan from the heat when the vinegar is still runnier than honey; it will continue to thicken as it cools. Stir in a drop of water before serving if it does become too thick to drizzle.
  • Arrange the sweet potatoes on a serving platter. Heat the remaining oil in a medium saucepan over medium heat and add the green onions and chile. Fry for 4 to 5 minutes, stirring often to make sure not to burn the chile. Spoon the oil, onions, and chile over the sweet potatoes. Dot the figs among the wedges and then drizzle over the balsamic reduction. Serve at room temperature. Crumble the cheese over the top, if using.

BUTTERY ROAST THYME POTATOES



Buttery roast thyme potatoes image

A wonderful melt-in-the-mouth accompaniment to a meat dish

Provided by Orlando Murrin

Categories     Dinner, Lunch, Side dish, Supper

Time 1h35m

Number Of Ingredients 5

1 ¼kg small waxy potato , such as Charlotte or Anya
2 tbsp olive oil
3 large onions , finely sliced
4 sprigs thyme , chopped
85g melted butter

Steps:

  • Heat oven to 160C/fan 140C/gas 3. Slice the potatoes into rounds the thickness of a £1 coin. Heat the oil in a large saucepan and add the onions, season with a little salt, lots of pepper and the thyme. Cook gently for about 15 mins until softened.
  • Generously butter a large roasting tin and arrange a layer of potatoes over the base, overlapping each slice with a sprinkling of onions. Drizzle with a little of the melted butter and season. Continue layering, drizzling with butter, sprinkling with onions and seasoning until all the potatoes have been used, finishing with a top layer of potatoes. Cook in the top of the oven for 1 hr - the potatoes should be meltingly soft and the top golden and crusty.

Nutrition Facts : Calories 321 calories, Fat 16 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 42 grams carbohydrates, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.28 milligram of sodium

Tips:

  • Choose the right type of potatoes: For this recipe, small, firm potatoes like baby potatoes or fingerling potatoes work best. They hold their shape well and roast up beautifully.
  • Cut the potatoes evenly: This will help them roast evenly. If the potatoes are cut into different sizes, some pieces will be overcooked while others are still undercooked.
  • Use fresh herbs: Fresh herbs like thyme and rosemary add a wonderful flavor to the potatoes. If you don't have fresh herbs, you can use dried herbs, but they won't be as flavorful.
  • Don't overcrowd the pan: When roasting the potatoes, make sure to spread them out in a single layer on the pan. If the potatoes are crowded, they won't roast evenly and they will steam instead of roast.
  • Roast the potatoes until they are golden brown: This is the best way to ensure that they are cooked through. The potatoes should be fork-tender and have a slightly crispy exterior.

Conclusion:

Roasted potatoes with figs and thyme are a delicious and easy side dish that can be served with a variety of meals. The potatoes are crispy on the outside and fluffy on the inside, and the figs and thyme add a sweet and savory flavor. This dish is sure to be a hit with your family and friends.

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