| Duckie ® |
Skillet-Crusted Potatoes
Note: These potatoes are at their best when browned just before
serving, in
this case while the grilled steaks are standing.
2-1/2 pounds small boiling potatoes
3 tablespoons olive oil
1 tablespoon chopped fresh thyme leaves
In a large saucepan cover potatoes with salted cold water by 1 inch
and
simmer potatoes 10 to 15 minutes, or until just tender. drain potatoes
in a
colander and cool. Halve potatoes crosswise. In a 10- to 12-inch
nonstick
skillet heat
1-1/2 tablespoons oil with 1/2 tablespoon thyme and salt to taste over
moderately high heat until hot but not smoking and add half of
potatoes, cut
side down. Cook potatoes, without stirring, until cut sides are golden
and
crusty, about 5 minutes, and toss potatoes, shaking skillet, to coat
with
oil. Transfer cooked potatoes to a serving bowl and cook remaining
potatoes
with remaining oil and thyme in same manner. Serves 6.
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