Saturday, August 29, 2009

Thymed Potatoes

You can probably use any kind of fresh herbs that you desire in this recipe. We had picked up some lemon and lime thyme at the Maymont Herbs Galore Festival and they do nicely in this recipe.

Thymed Potatoes

4 medium - large red skinned potatoes, scrubbed and cut up into 1 inch chunks (skin still on)
1 tablespoon fresh lemon and lime thyme leaves
2 tablespoons unsalted butter
salt and pepper, to taste

Boil the potatoes for about 25 minutes, or until soft. Drain potatoes and place them in a serving bowl. Add the remaining ingredients and gently stir until the butter has melted. Serve immediately.

We enjoyed the potatoes with a broiled bison flank steak and fresh green beans sauteed in a bit of butter.

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