• 4servings

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Nutrition Info . . .

VitaminsD, E
MineralsNatrium, Potassium

Ingredients Jump to Instructions ↓

  1. 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12-inch skillet. They will be crowded, but they shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter,

  2. 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes.

  3. 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.)

  4. 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

  5. 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.


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