Rosemary Thyme Potatoes

Here is a great side dish that is so simple and quick to make yet so flavorful. I found this recipe on the blog The Provident Woman . It calls for fresh rosemary and thyme which I happen to have growing in some pots (something that hasn't died yet). We had these with grilled steak. Who could ask for anything more?

Rosemary Thyme Potatoes

Recipe by The Provident Woman

4 servings

Ingredients

2 tablespoons butter

2 tablespoons extra virgin olive oil

4 whole Yukon Gold potatoes (I used Russet potatoes since my store was out of Yukon Gold)

1 tablespoon fresh rosemary leaves, chopped

1 tablespoon fresh thyme leaves, chopped

1 pinch of salt and pepper

Preparation

Heat non-stick skillet on medium high. Heat oil and butter until butter is melted. Chop potatoes into 1/4 inch cubes. Add potatoes to melted butter and oil. Chop rosemary and thyme, add to potatoes. Add salt and pepper. Continue to saute potatoes, about 15 minutes, stirring every couple of minutes until potatoes are tender when stuck with a fork.

Make sure you cut the potatoes into small cubes so they cook quickly

Enjoy!

Mom's Cooking Club Lesson: When cooking, you normally get the most flavor from fresh herbs but we always don't have fresh herbs available. Generally, you can substitute 1 tsp of dried herbs for 1 tablespoon of fresh herbs. So, in this recipe, if you didn't have fresh herbs available, substitute with 1 tsp each of dried rosemary and dried thyme. It's also a good idea to start with a smaller amount and adjust if needed.