Herb Buttered Potatoes and Corn

Herb Buttered Potatoes and Corn
Photo by www.myrecipes.com


  • 2 teaspoons dried thyme
  • Salt and pepper
  • ¼ cup chopped flat leaf parsley
  • 3 tablespoons unsalted butter
  • 2 ½ pounds baby red potatoes, each cut in half
  • 6 ears corn (3 1/2 lb. unshucked or 1 1/2 lb. frozen)

In a large saucepot, cover potatoes with water and 1 tsp. salt, and bring to a boil. Simmer until potatoes are tender, about 15 minutes. Using a slotted spoon, remove potatoes, put them in a large bowl and set aside; cover with foil to keep warm. Leave water in saucepot.Using a sharp chef's knife...

View full recipe at My Recipes


Best Wine Deals

See More Deals

Snooth Media Network