Shelly's Recipe

RED POTATOES AND THYME

Category: Potatoes

1 quart water
2 lbs small red skin potatoes, quartered
1 tbsp, extra-virgin olive oil, 1 turn of the pan
2 tbsp butter
Salt and pepper
2 tbsp, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped

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.