I’ve never met a potato that I didn’t like. No matter the kind or how they are cooked if it’s a potato I will love it. I know they get a bad rap but I’m a rebel and don’t care. Normally I roast these in the oven and they come out great but the other day I couldn’t be bothered to wait for my oven to heat up so I went for the skillet route and they may have turned out even better. These potatoes end up crispy and full of flavor with the thyme sort of infusing the oil.
When I ate meat one of my favorite meals used to be rotisserie chicken, roasted red potatoes, and roasted asparagus. It’s a great way to serve these but now I’ve taken to just having them with a huge salad. Any kind of salad, doesn’t matter the type, seems to pair well with these. I also tend to just eat them straight out of the pan with a fork, okay fine my fingers, don’t judge me.
Whatever way you decide works best for you I highly suggest making these potatoes. You could even throw in some fresh rosemary along with the thyme and that would work great.
If you do try this or any other recipe, let me know! Leave a comment and don’t forget to take a picture and tag it #modernlittlevictories on Instagram! I’d love to hear what you think and what you create in your kitchen.
Makes about 4 servings
4-5 large red potatoes, diced
3-4 tbsp olive oil
5 sprigs of fresh thyme
salt & pepper, to taste
-In a large skillet heat oil over medium heat. While your oil heats chop your potatoes and then add them along with the thyme to the hot oil.
-Keeping them in a single layer and flipping them when needed (after about 10 minutes) let them cook until they are fork tender and crispy.
-Add salt and pepper and serve hot!