Red-Skinned Potatoes Sauteed With Fresh Thyme
Published May 25, 1991
- Total Time
- 40 minutes
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Ingredients
2 ½ pounds red-skinned potatoes
4 tablespoons extra-virgin olive oil
2 cloves garlic, crushed
1 tablespoon fresh thyme
Coarse salt and freshly ground pepper to taste
Nutritional analysis per serving (4 servings)
51 grams carbs; 343 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 2 grams saturated fat; 14 grams fat; 6 grams fiber; 698 milligrams sodium; 6 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Wash the potatoes and cut them into half-inch cubes. Heat the oil in a large cast-iron skillet and add the potatoes (you may have to use two pans or do them in two batches). Stir to prevent them from sticking; then let them brown.
- Step 2
Add the garlic and thyme and turn the potatoes so that they brown on all sides (about 20 minutes). Season with salt and pepper. Before serving, remove the garlic cloves.
Private Notes