We’re Cooking: Fresh Thyme and Lemon Oil with Roasted Potatoes


I had a huge bunch of lemon thyme and a few whole lemons that were going to go to waste after a dinner party a few weeks ago. Knowing I wouldn’t use either in the upcoming week I opted to blend both together with a bit of cracked pepper, salt and super fresh olive oil, I used an olive oil I bought recently in California that was just bottled around Christmas time. The nice thing about the oil is that I could use it on anything from a marinade for chicken to drizzled on roasting potatoes to a vinaigrette with a touch of Champagne vinegar for a winter greens salad, and it can last in the fridge for a week or two..though it is so tasty that you will find it hard to keep it around.


Fresh Thyme and Lemon Oil
2 whole lemons, zested and then sliced into chunks
8 sprigs Thyme, leaves removed and divided
Pinch salt and freshly ground pepper
Very fresh olive oil, about 1 1/2 cups

IMG_1433Add oil, lemon chunks and half of the thyme to a food processor and blend until the lemon has fully broken down and has been incorporated into the oil.  Let stand for 10 minutes then strain into a glass jar with a tight fitting lid. Add the zest, remaining thyme and salt and pepper.  Place the lid on tightly and shake until fully incorporated.  Leave in the refrigerator until ready to use. If you have extra sprigs of thyme feel free to add to the jar as well, they will just continue to add more flavor to the oil.

For the lemon roasted potatoes:
8 large red or white potatoes, cut into chunks
Salt and pepper
2 sprigs each fresh thyme and fresh rosemary, stems removed and lightly chopped
2 cloves garlic, minced
Lemon oil

Fill a large pot with water and season generously with salt.  Add the potatoes then bring to a boil then simmer for 15 minutes until the potatoes have softened slightly.  Drain then pour them onto a large baking dish.  Season with salt and pepper (about 2 teaspoons of each), add the herbs and garlic and a generous drizzle of the lemon oil.  Stir to coat the potatoes completely with the herbs and oil.  Roast on 375 for 30 minutes until the potatoes are nicely caramelized and cooked through.  Serve hot or at room temp.


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