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 shouldn't be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes.
Pour over just enough water to almost cover the potatoes (about 2 cups). Partially 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 the potatoes 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's 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 the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.
Serves four to six.
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.\
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 recipe (1138g)|
|Recipe Makes: 1|
|Calories from Fat: 2476 (82%)|
|Amt Per Serving||% DV|
|Total Fat 275.1g||367 %|
|Saturated Fat 174g||870 %|
|Monounsaturated Fat 71.1g|
|Polyunsanturated Fat 10.6g|
|Cholesterol 727.3mg||224 %|
|Sodium 2410.3mg||83 %|
|Potassium 3423.5mg||90 %|
|Total Carbohydrate 138.9g||41 %|
|Dietary Fiber 17.5g||70 %|
|Sugars, other 121.4g|
|Protein 18.9g||27 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 3037
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