Ingredients Jump to Instructions ↓

  1. 1 Water

  2. 2 lbs 908g / 32oz Small red-skin potatoes - quartered

  3. 1 tablespoon 15ml Extra-virgin olive oil

  4. 2 tablespoons 30ml Butter Salt - to taste Freshly-ground black pepper - to taste

  5. 2 tablespoons 30ml Chopped fresh thyme leaves - (5 to 6 sprigs)

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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. This recipe yields 6 servings.


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