Hey everyone, it’s John, welcome to our recipe site. Today, we’re going to make a special dish, thyme red skin potatoes. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Red-Skinned Potatoes Sauteed With Fresh Thyme By Moira Hodgson. Olive Oil, Red Potato, Thyme, Easy, Side Dish.
Thyme Red Skin Potatoes is one of the most favored of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes delicious. Thyme Red Skin Potatoes is something which I have loved my entire life. They’re fine and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have thyme red skin potatoes using 6 ingredients and 2 steps. Here is how you can achieve it.
The ingredients needed to make Thyme Red Skin Potatoes:
- Get 1 qt water
- Prepare 6-10 red skin potatoes
- Make ready 1 tbs olive oil
- Take 2 tbs unsalted butter
- Take 2 tbs thyme
- Make ready to taste Salt & pepper
This is an easy recipe to prepare, and these potatoes are great with a roast, burgers, fried chicken , or just about any main dish meat, fish, or poultry. red potatoes thyme With red new potatoes, leaving scrubbed skin intact, cut potatoes into cubes of less than one inch. Into a shallow, open cooking vessel place cubed potatoes and equal portions of light olive oil and clarified butter sufficient to liberally cover all surfaces of the potatoes. Peel a narrow strip of skin around the center of each potato. In a serving bowl, combine the remaining ingredients.
Instructions to make Thyme Red Skin Potatoes:
- Boil water. Cut potatoes into quaters or smaller if desired. Place potatoes in boiling water and let cook 12 minutes.
- Drain potatoes. Put back in pan over medium heat & place olive oil & butter in pan, let melt. If you are impatient like me, I added potatoes as butter was melting. Mix around. Add salt, pepper & thyme. Let cook 4-8 minutes.
Peel a narrow strip of skin around the center of each potato. In a serving bowl, combine the remaining ingredients. Cut the potatoes in half and toss them in a little chopped fresh thyme and rosemary, some chopped garlic, and a little olive oil. Remember to adjust your cooking temp if you do this. I also lined a cookie sheet with foil, and laid a baking rack on top of that and laid the potatoes skin side down on that so that the excess oil could run off and be caught in the cookie sheet.
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