Recipe: Perfect Thyme Red Skin Potatoes

Thyme Red Skin Potatoes. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Cut potatoes into quaters or smaller if desired.

Thyme Red Skin Potatoes Instead of the thyme, use rosemary or chives if you prefer, or toss. Redskin potatoes contain less starch than other potatoes, giving them a firmer. Red-Skinned Potatoes Sauteed With Fresh Thyme By Moira Hodgson. You can have Thyme Red Skin Potatoes using 6 ingredients and 2 steps. Here is how you achieve it.

Ingredients of Thyme Red Skin Potatoes

  1. You need 1 qt of water.
  2. You need 6-10 of red skin potatoes.
  3. It’s 1 tbs of olive oil.
  4. You need 2 tbs of unsalted butter.
  5. You need 2 tbs of thyme.
  6. Prepare to taste of Salt & pepper.

Olive Oil, Red Potato, Thyme, Easy, Side Dish. Red skin potatoes are incredibly versatile but largely unappreciated. They can be tossed in salads, be roasted alongside meat or star in their very own casserole. This red skin potato and thyme casserole recipe highlights the inherent sweetness of this miniature potato and pairs it with the sumptuous aromas and textures of thyme, mustard and cream. red potatoes thyme With red new potatoes, leaving scrubbed skin intact, cut potatoes into cubes of less than one inch.

Thyme Red Skin Potatoes step by step

  1. Boil water. Cut potatoes into quaters or smaller if desired. Place potatoes in boiling water and let cook 12 minutes..
  2. 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..

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. Add potatoes and toss gently to coat. We roasted the potatoes with some olive oil, garlic, and some dried leaf thyme.

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