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Potatoes with Thyme and Bay Leaves


Rate this recipe 4.1/5 (10 Votes)


  • 1 3/4 lbs of potatoes
  • 2 tbsp olive oil
  • 3 sprigs of thyme
  • 2 bay leaves
  • 1 clove of garlic (optional)
  • salt
  • Pepper


Servings 6
Level of difficulty Easy
Preparation time 10mins
Cooking time 20mins
Cost Budget Friendly


Step 1

Rinse potatoes. In a cast iron skillet, heat the olive oil with the garlic and herbs. Add the potatoes. Brown them over high heat 5 minutes, stirring.

Step 2

Add salt, cover, reduce heat and simmer very gently for 15 min. Pepper at the last moment. Serve immediately.

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VIDEO: Crispy Zucchini Potato Cakes

Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!


  • 5 Potatoes
  • 1.5 Cup shredded zucchini
  • 3/4 Cup shredded cheese
  • 3/ Cup milk
  • 1/3 Cup coriander, chopped
  • 1/3 Cup basil, chopped
  • Parmesan, to sprinkle
  • Salt and pepper, to season


  1. Chop the potatoes in half, boil until very tender and drain.
  2. In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly. 
  3. On a baking tray, spoon out the zucchini-potato mixture and form into balls. 
  4. Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
  5. When golden, remove from oven... and enjoy!

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