Servings: four to six.
This recipe is ripe for interpretation. Swap out the thyme for another favorite herb, such as rosemary or bay. Use olive oil in place of butter. And for a richer flavor, braise the potatoes in lower-salt chicken broth instead of water.
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 butter, 3/4 tsp. salt, and a few generous grinds of pepper to the potatoes.
Pour over just enough water to almost cover the potatoes (about 2 cups). Partially 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 the potatoes 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’s 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 the remaining 1 Tbs. butter. Pour the glaze over the potatoes and serve immediately.
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I have made this so many times since the recipe was printed. The chicken broth is a great substitute - even use 1/2 water 1/2 broth if you want it a little less rich than with all broth. Also, I use a good, dry white wine, sometimes all or mixed with broth. It makes for a wonderfully flavored glaze. Or, splash a bit of really good balsamic near the end of cooking.
This was so simple and easy to make. I too also used chicken broth thanks to Sly_cook and this was delicious cant wait to pair this with steak.
I used low-sodium chicken broth instead of water, and these potatoes were delicious. Very easy to make, and will definitely make them again.
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