Ingredients
- 1 quart water
- 2 pounds small red skin potatoes, quartered
- 1 tablespoon, extra-virgin olive oil, 1 turn of the pan
- 2 tablespoons butter
- Salt and pepper
- 2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped
Directions
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.
Photo: Red Potatoes and Thyme Recipe
















Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 29 reviews
By pstephens10
on March 18, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Wow! What an easy and absolutely delicious side dish! We will definitely have these again.
By WannaBeAChefSomeday
Bristow, VA
on January 07, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Learned a few things on the way on this recipe.
Cooking for 8, I used 3 lbs. Also to retain flavor, I always steam red potatoes rather than boil, but I cooked to same doneness as Rachael's recipe - fork tender. But when you then pan-fry them, they got mushy.
3 lbs of potatoes was too many for even my 18" pan. As a result I didn't get good pan contact, resulting in less browning, more turning, and more steaming. Tip- use the biggest pan you have, and turn very infrequently- the recipe does say this- to promote browning. And don't use more than 2 lbs.
Add herbs at the last minute. Sooner and the fresh thyme won't hold up in the pan. Like others, I added garlic for extra flavor- Yum-O. Don't be afraid of the salt, you need a good amount to bring out the red potato flavor, otherwise it's bland. Pepper, not so much.
I'll stick to 2lbs next time, and steam the potatoes to not-quite-done so they will hold up to the pan frying method at the end.
By darita90
Anasco, Puerto Rico
on December 06, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Is a good recipe but I think that it need more flavor like a garlic clove with the butter/oil mixture. Try to use exactly the type of potatoes that the recipe present.
Read all 29 reviews