Lemon-Thyme-Rosemary Roasted Potatoes


Roasted vegetables are so good, especially roasted potatoes! I had the opportunity to try a new kind of potato recently, compliments of Albert Bartlett–the Rooster Potato, grown by farmers in the U.S. The rooster potato has RoosterPotatoesa nutty, buttery taste, and I discovered when making these Lemon-Thyme-Rosemary Roasted Potatoes that it also roasts really nicely. The outer skin is pink, but when baked turns golden brown, and the inside is light yellow with a nice fluffy texture. It somehow keeps its fluffy texture inside even when it’s roasted! The Rooster Potato is a great-tasting potato and works wonderfully in recipes like this one.

These Lemon-Thyme-Rosemary Roasted Potatoes have a great lemony taste that really makes them different from your typical roasted potatoes. I love the tanginess of the lemon and the savory flavor of the herbs in this recipe. I found it at Southern Living and made a few changes…I added extra lemon juice, along with some rosemary, onion powder, and garlic powder for a little extra savory flavor. I never would have thought of flavoring potatoes with lemon, but I thought they were really good. And it’s easy to make, which is always a plus!

LEMON-THYME-ROSEMARY ROASTED POTATOES by NancyCreative, adapted from Southern Living

Makes 4 to 6 servings

  • 3 Tablespoons olive oil
  • 3 Tablespoons butter
  • 3 pounds Rooster Potatoes peeled or unpeeled, and cut into chunks (or substitute red potatoes)
  • 1/3 cup lemon juice
  • 2 teaspoons each of finely chopped fresh thyme and rosemary (or 1 teaspoon of each, dried; or you can use 4 teaspoons of just fresh thyme or 4 teaspoons of just fresh rosemary)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder

Preheat oven to 400˚F. Line a 15 x 10″ baking pan with aluminum foil; set aside.

Cook olive oil and butter in a large skillet over medium heat, stirring constantly, for about 3 to 4 minutes, until butter begins to turn golden brown. Remove butter mixture from heat and add in the chunks of potatoes, tossing gently until potatoes are all coated (the olive oil/butter mixture may splatter a little when you add the potatoes to it, so add them carefully!).

Spread the coated potato chunks in a single layer in a 15 x 10″ baking pan. (I lined my pan with aluminum foil so the pan would be easy to clean up).

Bake at 400˚F  for 40-45 minutes or until potatoes are golden brown and tender, stirring twice during the baking time so the potatoes bake evenly (I baked my potatoes for 45 minutes). When done, transfer the potatoes to a large serving bowl and toss with the lemon juice, thyme and/or rosemary, salt, pepper, onion powder, and garlic powder, until well coated. Serve immediately.

I hope you get a chance to try this recipe, because it’s soooo good! It’s a great side dish for a special meal any time of year!

What’s your favorite way of making potatoes?

Cheesy Ham and Hash Brown Casserole


Jane Ann did it again! Earlier this year, she made a really great casserole called Cheesy Hash Brown Potatoes. Several months later, she told me one day at work that she was going to bring in another casserole the next day as part of a breakfast celebration for one of her coworkers. I asked her if she would save me a piece and brought my camera to take a picture of it…I just had a feeling it would be really good and that I’d want to post the recipe on my blog! Well, the Cheesy Ham and Hash Brown Casserole she made was super-good…every bit as cheesy, creamy, and yummy as I thought it would be. If you are looking for something new to try for breakfast or brunch, I recommend this! How can you go wrong with ham, cheese, and potatoes? It’s like a breakfast in itself, but you can also serve it with other breakfast items like an egg casserole, fruit salad, pancakes, or even just biscuits or toast. Jane Ann found the recipe at Allrecipes.com.

CHEESY HAM AND HASH BROWN CASSEROLE slightly adapted from Allrecipes

Makes 12 servings

  • 1 (32-ounce) package frozen hash brown potatoes, thawed
  • 8 ounces cooked, diced ham or bacon (crumble bacon into large bits)
  • 2 (10.75-ounce) cans condensed cream of potato soup
  • 1 (16-ounce) container light or regular sour cream
  • 2  to 2 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups (or 6-0unce bag) shredded Parmesan cheese (from the refrigerated section of your grocery store)

Preheat oven to 375 degrees. Lightly grease a 9×13-inch baking dish. In a large bowl, mix thawed hash browns, ham, cream of potato soup, sour cream, and Cheddar cheese. Spread evenly into prepared baking dish. Sprinkle with shredded Parmesan cheese. Bake  for 1 hour in the preheated oven, or until bubbly and lightly brown. Serve immediately.

Linked to Tempt My Tummy Tuesday, Foodie Friday, Sunday Showcase, Sundae Scoop.

Great American Potato Salad


Potato Salad is a great summer side dish. I’ve seen all different kinds of potato salad recipes here and there, and I’ll be trying some others out soon, but this time I just wanted to make a traditional, basic potato salad. I found this Great American Potato Salad recipe over at KraftRecipes.com and it is really good! It’s a mustard-style potato salad and  has lots of good things in it like chopped hard-boiled eggs, onion, celery, and some dill pickle relish (if you prefer sweet pickle relish you could substitute that). The recipe didn’t say anything about peeling the potatoes, so I left the skins on–it’s nice not to have to peel potatoes if you don’t have to! :) The potato salad is nice and creamy, and I like serving it over lettuce leaves, but it’s great by itself, too. Perfect for summer picnics and meals on the patio (although it’s been such a hot summer, I haven’t been on my very sunny patio much)!

GREAT AMERICAN POTATO SALAD slightly adapted from Kraft Foods

Makes 8 (1/2 cup) servings

  • 1/2 cup mayonnaise,  light or regular (or substitute Miracle Whip® for the mayo)
  • 1 Tablespoon yellow mustard (you can substitute dijon mustard or honey mustard, too)
  • 1/2 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 4 cups cubed potatoes (about 5), cooked and cooled, peeled or unpeeled (you can use red potatoes if you like)
  • 2 hard-cooked eggs, chopped
  • 1 onion, chopped
  • 2 stalks celery, sliced
  • 1/3 cup dill pickle relish (or substitute sweet pickle relish, especially if you use honey mustard)

Mix the mayonnaise, mustard, celery seed, salt, and pepper in a large bowl. Then add the remaining ingredients and mix lightly. Refrigerate for several hours or until chilled.

Enjoy your potato salad, and hope you are enjoying your summer!

Linked to Sundae Scoop, Sunday Showcase, Made by You Monday, Strut Your Stuff.

Red Potatoes with Clarified Butter, Onions, and Rosemary from Cristina Ferrare’s Big Bowl of Love


There’s a great new cookbook that I had the opportunity to review–Cristina Ferrare’s Big Bowl of Love. You may have heard of Cristina Ferrare’s cooking show with the same name on OWN (the Oprah WinfreyNetwork). Her cookbook is filled with over 150 delicious-sounding recipes…everything from appetizers, salads, and soups to vegetables, main dishes, and desserts. Just looking at the mouthwatering photography throughout the book makes you want to head for the kitchen and start cooking!

Here’s a sampling of some of the tasty recipes you’ll find in Big Bowl of Love: Tomato-Mozzarella Tower with Shallot–Bacon Dressing, Crunchy Coleslaw with Creamy Poppy-Seed–Lemon Dressing, Tuscan Bread Soup, Pasta with Fresh Roma Tomato Sauce, Chicken Piccata, Cheeseburgers Beyond Words, Shrimp with Garlic, Lemon, and White Wine, Spaghetti Squash with Meatballs, and Brownies, Rich and Chocolaty. As I looked through the recipes, everything sounded so good!

I decided to make the Red Potatoes with Clarified Butter, Onions, and Rosemary…they looked so delicious in the photo, I just had to try them! I’m glad I did! The potatoes are really tender and they’re mixed with lots of yummy caramelized onions. Cristina mentions that it’s a perfect side dish for any meal, and I agree! This recipe makes 6 servings.


  • 12 small red potatoes
  • 1/3 cup clarified butter*
  • 1 Tablespoon fresh rosemary, chopped, or 1 Tablespoon dried
  • 6 sprigs fresh thyme; pull about 1 teaspoon of the leaves off to sprinkle over the potatoes while they cook, and save the rest for garnish
  • 1 teaspoon kosher salt
  • 1 teaspoon cracked pepper
  • 1 medium onion, sliced thin
  • 2 Tablespoons chopped Italian parsley

Rinse and cut the potatoes in half. Dry well with paper towels. Heat a skillet until really hot. Add the clarified butter. When the butter starts to sizzle, add the potatoes, rosemary, thyme, salt, and pepper. Give the skillet a good shake. Cover and reduce heat to medium-low. After 10 minutes, or when the bottoms start to turn golden, flip the potatoes over using a metal spatula. Add the onion and mix. Cover and cook until the potatoes are soft in the middle and have turned a beautiful golden color and the onions have caramelized, about 30 minutes.

Transfer to a serving dish, and add more salt if necessary. Sprinkle chopped parsley over the potatoes and garnish with a few sprigs of fresh thyme.

*To make clarified butter, in a small saucepan over low heat, melt 1 stick of unsalted butter, allowing the butter to remain undisturbed. When the butter is melted, carefully remove the foam that forms on top. Pour the clear buttery liquid in a bowl. Be careful not to let the whey at the bottom get into the bowl. Discard the foam and whey. Leftovers can be stored in the refrigerator for up to 3 weeks.

Linked to Sunday Showcase, Potluck Sunday, Made by You Monday, Tasty Tuesday.