Braised Fingerling Potatoes with Thyme & Butter

Braised Fingerling Potatoes with Thyme & Butter
Photo by Scott Phillips


  • 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 ...

View full recipe at Fine Cooking


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