• 4servings
  • 249calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B9, C, E
MineralsNatrium, Potassium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 medium (about 1 1/2 pounds) red potatoes , quartered 1 teaspoon(s) salt

  2. 2 tablespoon(s) olive oil

  3. 3 clove(s) garlic

  4. 1 tablespoon(s) chopped fresh parsley leaves

  5. 1 teaspoon(s) fresh thyme leaves or 1/2 teaspoon dried thyme leaves

  6. 1/2 teaspoon(s) ground black pepper

Instructions Jump to Ingredients ↑

  1. In 4-quart saucepan, heat potatoes, salt, and enough water to cover to boiling. Cook potatoes just until tender--15 to 20 minutes. Do not overcook or potatoes will lose their shape. Drain potatoes in colander and set aside 5 minutes to dry slightly.

  2. Meanwhile, in large skillet, heat olive oil over medium heat. Coarsely chop 2 cloves garlic and add to oil; cook until garlic browns slightly. With slotted spoon, remove garlic from oil and discard.

  3. Add potatoes to oil and cook 2 minutes, turning occasionally. Finely chop remaining garlic clove; add to potatoes and cook, stirring, 1 minute. Add parsley, thyme, and pepper; cook, stirring, 2 minutes. Serve warm or at room temperature.


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