Tag Archives: Thyme

Parmesan Potato Wedges with Lemon Thyme Aioli

The which-style-of-fry-is-the-best debate is ongoing in my house.  I like fries that are a bit more crispy and I am not picky about shape, my husband on the other hand likes his fries softer and he really likes potato wedges. Being the kind of girl I am I thought, “well, we can have it both ways.” A couple of easy tricks will give you oven fries that are crispy on the outside and soft in the middle.  Give them a stylish addition in the form of a little grated parmesan cheese and a lemon thyme aioli and you have a side dish that is perfectly at ease in a gastro pub or sitting at your kitchen table.


Potato Wedges:

2 Russet Potatoes

3 tablespoons Olive Oil

1 tablespoon Kosher Salt

1 1/2 teaspoons Pepper

1/3 cup Parmesan, finely grated

Lemon Thyme Aioli:

1 Lemon, zested and juiced

2 Egg Yolks

1 large Clove of Garlic

1 tablespoon fresh Thyme Leaves

2 tablespoons Olive Oil

1/4 cup Canola or Vegetable Oil

1 1/2 to 2 teaspoons Salt

3/4 teaspoon Pepper

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Lemon Herbed Potatoes


Lemon Herbed Potatoes

One of my favorite ways to dress up roasted potatoes, this recipe is a great side dish for the holidays or even for Sunday dinner.  They’re easy to do and always a hit.


1 1/2 pounds Yukon Gold Potatoes (or other waxy potato variety), halved

2 tablespoons Olive Oil

1/2 tablespoon Salt

3/4 teaspoon Pepper

2 tablespoons fresh Lemon Juice

2 teaspoons fresh Thyme, minced

2 teaspoons fresh Rosemary, minced

1/2 tablespoon Butter (optional)

Preheat your oven to 400°F.  Rinse the potatoes and drain the water.  Cut the potatoes in half lengthwise and put them in a medium sized bowl.  Toss the potatoes with the olive oil , salt and pepper.  Place the potatoes on a sheet pan lined with a silpat or parchment paper.  Put them in the oven for 40 to 45 minutes, or until the potatoes can be easily smashed with gentle pressure.  Pull the potatoes out of the oven and toss with the minced herbs, lemon juice, and butter.  You are ready to serve, bon appétit.

Tips and Tricks:

Reheating the potatoes

Not everyone is blessed with double ovens, if you are making this recipe for a meal that requires you to pick and choose what is going to be cooked when, then cook the potatoes first.  You can hold them at room temperature  (without the lemon juice, butter, and herbs) for about an hour or put them in the refrigerator if it’s going to be longer.  When you are about ready to serve, heat a skillet over medium heat. Add in the roasted potatoes along with the lemon juice, butter, and herbs. Cook for a few minutes until the potatoes are hot again (if you have had them refrigerated, pull them out about 30 to 45 minutes before putting in the pan to allow them to come to room temperature).

This recipe serves 4.