Rosemary Thyme Potato's

 

What I like about new potato's is that they absorb flavor really well. Here I'm making an awesome potato dish where I put the rosemary, thyme and garlic in the sauté pan with the potato's and them cook together. When the potato's are done cooking, I discard the sprigs of rosemary and thyme, but the flavors stay with the potato's.     

 

Ingredients:

1 pound medium white new potato's
1 sprig of fresh rosemary
2 or 3 sprigs of fresh thyme
3 - 4 rough chop garlic cloves
1 tablespoon butter
Olive oil
Salt and pepper


Preparation:
Take a 12" sauté pan and add 1 inch of water and bring to a boil. Wash the white new potato's and slice in half and add to the sauté pan. Add the rosemary, thyme, garlic, butter and a grind of salt and pepper. Bring the water in the sauté pan to just above a boil, partially cover with a lid and cook until all the water evaporates, about 15 minutes.

 

When the water is gone, the potato's are basically done cooking and now you just want to brown up the potato's. Remove the rosemary and thyme and add some olive oil. Turn up the heat to medium high and sauté until the potato's are nice and golden brown.
 

To serve, place the potato's on a serving plate and drizzle on some olive oil. Grind on a little fresh ground salt and pepper. Garnish with fresh thyme and a small sprig of rosemary.