Red Potatoes and Thyme

1. 1

   In a deep, medium skillet, bring water to a boil.

2. 2

   Add quartered potatoes and simmer 12 minutes, until fork tender.

3. 3

   Begin other recipes in your menu.

4. 4

   Drain potatoes in a colander set over a pot.

5. 5

   Allow the stock to cool and refrigerate for another use.

6. 6

   Return the pan you cooked the potatoes in to heat over medium high.

7. 7

   Add extra-virgin olive oil and butter, then, when butter melts add potatoes.

8. 8

   Season potatoes with salt, pepper and chopped thyme.

9. 9

   Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.