Eats: Red Potatoes & Thyme10:30 AM
Because my friend Mariah is Irish, I am an insensitive jerk and refer to her as "potato". So, I therefore dedicate this post to Mariah, our lil' potato!
Anywho, fall is here! Time for comfort food! On one of our trips to the farmer's market, Kyle decided it was a great idea to purchase the largest basket of red skin potatoes ever, so of course we did. Also, for some reason unknown to myself, I had sent Kyle to the grocery store and asked him to purchase some thyme along with some other items. At the end of the week, I still had loads of potatoes and fresh thyme, so I made this awesome side-dish that fed us for a few days. I think I might make this again around the holidays to take to my parent's house, because potatoes!
1 quart water
2 lbs red skin potatoes, quartered
1 tablespoon extra virgin olive oil
2 tablespoons butter (vegan butter works too)
Sea salt & cracked pepper
5-6 springs fresh thyme, leaves removed & chopped
In a deep, medium skillet, bring water to a boil. Add potatoes and simmer 12 minutes (until fork tender). Drain potatoes in colander, return to pan over medium-high heat. Add olive oil and butter, when melted, add the potatoes. Season potatoes with salt, pepper, and thyme. Coat and brown potatoes, turning and cooking for about 8 minutes.