Photo: Red Potatoes and Thyme Recipe
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.
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By pstephens10
on March 18, 2012
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Wow! What an easy and absolutely delicious side dish! We will definitely have these again.
By WannaBeAChefSomeday
Bristow, VA
on January 07, 2012
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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
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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.
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