Friday, October 23, 2009

Baked Herbed Red Potatoes


4 large red potatoes
½ cup olive oil
1 oz butter
Salt and pepper to taste


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 butter sufficient to liberally cover all surfaces of the potatoes. Generously sprinkle whole thyme over the potatoes. Turning the potatoes every five minutes, bake at 400 degrees until desired crispness and browning

No comments:

Post a Comment