- 1 3/4 pounds fingerling potatoes
- 6 large sprigs fresh thyme
- 3 to 4 Tablespoons unsalted butter--yes I used salted Land O Lakes, love Salted Land O Lakes
- Kosher salt and freshly ground black pepper
Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12 inch skillet. They will be crowded, but they should not be stacked. Thuck the thyme sprigs between the potatoes. Cut 3 tablespoons butter into 3 pieces. ( I cut 4 tablespoons into 4 pieces.. shame on me.) Add the butter, 3/4 teaspoon salt , and a few generous grinds of pepper to the potatoes.
Pour over just enough water, or broth, to almost cover the potatoes (about 2 cups) Partailly cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before they are tender, add another 1/2 cup)
Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it is reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in another tablespoon of butter. (Gulp, yes, I did, hey, dont judge, I Jazzercised this morning). Pour the glaze over the potatoes and serve immediately.
Recipe is from Fine Cooking Magazine
Try them, bet you'll like them. Swap them out the next time you plan to make mashed potatoes. Hey, if the kids don't like it, they can always pour the ketchup on as mine do.