Braised Fingerling Potatoes with Thyme & Butter

3/4 tsp. salt, and a few generous grinds of pepper to the potatoes.

Pour over just enough water to almost cover the potatoes (about 2 cups). Partially cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before the potatoes are tender, add another 1/2 cup.)

5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in the remaining

1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.