Ingredients Jump to Instructions ↓

  1. 1 quart water

  2. 2 pounds small red skin potatoes, quartered

  3. 1 tablespoon, extra-virgin olive oil,

  4. 1 turn of the pan

  5. 2 tablespoons butter Salt and pepper

  6. 2 tablespoons,

  7. 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

Instructions Jump to Ingredients ↑

  1. 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.


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