Red Potatoes And Thyme

Recipe Ingredients

1		Water
2 lbs	908g / 32oz	Small red-skin potatoes - quartered
1 tablespoon	15ml	Extra-virgin olive oil
2 tablespoons	30ml	Butter
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Chopped fresh thyme leaves - (5 to 6 sprigs)

Recipe Instructions

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.

This recipe yields 6 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1C74) - from the TV FOOD NETWORK

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