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Ingredients:
- 1 pound red potatoes
- 2 tablespoons grapeseed oil
- 8-9 leaves fresh basil
- 3-4 sprigs fresh thyme
Directions:
- Wash the red potatoes. I leave mine unpeeled, but peeling them won’t affect the cook time. Cut the potatoes into 1-inch pieces. They’ll need to be roughly the same size so that they all finish cooking at the same time.
- Heat the oil in a skillet over medium-high heat until the oil shimmers. Put the potatoes in, flat side down. Let them cook for about eight minutes, without stirring, then turn them to another flat side. Let them cook for another eight minutes or so without stirring. Stir them once and cover the pan with a lid. Turn the heat down to medium and let them simmer, covered, for about ten minutes.
- Remove the thyme leaves from the stems and discard the stems (and by discard, I mean put them in the compost pile). Cut the basil leaves and mix the two herbs together.
- Remove the potatoes from the heat. Mix the basil and thyme into the potatoes and serve. Serves four as a side dish.
Source: Eat. Drink. Better.
Image courtesy of Creative Commons.
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