Hey everyone, it’s John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, thyme red skin potatoes. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Thyme Red Skin Potatoes is one of the most popular of recent trending foods on earth. It’s enjoyed by millions daily. It is simple, it’s fast, it tastes delicious. Thyme Red Skin Potatoes is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this recipe, we must first prepare a few components. You can cook thyme red skin potatoes using 6 ingredients and 2 steps. Here is how you cook it.

The ingredients needed to make Thyme Red Skin Potatoes:

1. Prepare 1 qt water
2. Make ready 6-10 red skin potatoes
3. Prepare 1 tbs olive oil
4. Get 2 tbs unsalted butter
5. Get 2 tbs thyme
6. Make ready to taste Salt & pepper

Olive Oil, Red Potato, Thyme, Easy, Side Dish. Thyme Red Skin Potatoes From Rachel Ray. Cut potatoes into quaters or smaller if desired. Red skin potatoes are incredibly versatile but largely unappreciated.

Steps to make Thyme Red Skin Potatoes:

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.

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. 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.

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