Ingredients
- 1 3/4 pounds fingerling potatoes
- 6 * 6 large sprigs fresh thyme
- 3 to 4 * 3 to 4 Tablespoons unsalted butter--yes I used salted Land O Lakes, love Salted Land O Lakes
- * Kosher salt and freshly ground black pepper
Preparation
Step 1
Leave the potatoes whole if less than 1 inch in diameter; halve them lengthwise if fatter. Arrange the potatoes in a single layer in a 12 inch skillet. They will be crowded, but they should not be stacked. Thuck the thyme sprigs between the potatoes. Cut 3 tablespoons butter into 3 pieces. ( I cut 4 tablespoons into 4 pieces.. shame on me.) Add the butter, 3/4 teaspoon salt , and a few generous grinds of pepper to the potatoes.
Pour over just enough water, or broth, to almost cover the potatoes (about 2 cups) Partailly cover and bring to a gentle simmer over medium heat. Simmer, stirring gently once or twice, until the potatoes are tender when pierced with a skewer, about 25 minutes. (If the water threatens to dry up before they are tender, add another 1/2 cup)
Transfer the potatoes to a serving dish with a slotted spoon. Increase the heat to high and boil the remaining liquid, uncovered, until it is reduced to a buttery glaze, 5 to 8 minutes, depending on the amount of liquid. Remove the thyme sprigs (most of the leaves will have fallen off). If you would like a richer sauce, swirl in another tablespoon of butter. (Gulp, yes, I did, hey, dont judge, I Jazzercised this morning). Pour the glaze over the potatoes and serve immediately.