Braised Fingerling Potatoes with Thyme & Butter
- 1-¾ lb. fingerling potatoes, scrubbed
- 6 large sprigs fresh thyme
- 3 to 4 Tbs. unsalted butter
- Kosher salt and freshly ground black pepper
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 shouldn’t be stacked. Tuck the thyme sprigs between the potatoes. Cut 3 Tbs. of the butter into 3 pieces. Add the ...