This simple and flavorful little red potatoes recipe is a timeless side dish, perfect for weeknight dinners or holiday gatherings. Featuring tender red potatoes boiled then sautéed in butter, olive oil, and fresh thyme, it brings rustic, herbaceous charm to the table. Loved for its quick prep and comforting flavor, it's a go-to for anyone who enjoys hearty yet fresh-tasting sides. With only a few ingredients and minimal prep, this dish embodies kitchen simplicity and culinary warmth.
Ingredients
- 1 lb little red potatoes (halved)
- Water (for boiling)
- 2 tbsp butter
- 1 tbsp olive oil
- 2 tbsp fresh thyme (chopped )
- Salt (to taste)
- Black pepper (to taste)
Instructions
Step 1: Prep Potatoes
- Cut little red potatoes in half.
Step 2: Boil Potatoes
- Place potatoes in a skillet with water.
- Bring to a boil and cook until just tender.
- Drain the potatoes.
Step 3: Sauté Aromatics
- In the same skillet, add olive oil and butter.
- Allow butter to melt and combine with oil.
Step 4: Flavor and Finish
- Add chopped fresh thyme.
- Return the drained potatoes to the skillet.
- Toss to coat in oil, butter, and thyme.
- Season with salt and pepper to taste.
Tips
- Add minced garlic or lemon zest along with the thyme.
- Swap thyme for rosemary, dill, or parsley.
- Toss with grated Parmesan before serving.
- Add green beans or peas during the sautéing stage.
- Replace butter with all olive oil for a lighter version.
- For crispier potatoes, let them brown undisturbed for a few minutes.
- Add smoked paprika or crushed red pepper flakes for spice.
- Cook bacon first, then sauté potatoes in the drippings for extra flavor.
- Finish with a splash of vinegar (sherry or apple cider) for brightness.
Transcription of the Original Recipe
Read or copy the transcription
little red potatoes cut in half & put in a skillet w/ water - boil & cook drain potatoes use the skillet & add some olive oil, then 2 T. butter chop add fresh thyme (2 T.) chopped put potatoes back in skillet, add thyme, salt & pepper
From Transcription to Instructions
The original directions were just a couple lines, halve and boil the potatoes, drain, add olive oil and 2 tablespoons butter, chop and add 2 tablespoons thyme, then put potatoes back and season, so we broke them into clear moves in our instructions so you can follow along. We show when to drain and reuse the skillet, melt the oil and butter first, add the chopped thyme to the hot fat, then return the potatoes and toss to coat before seasoning so the herbs and butter actually flavor the spuds.
Nutrition
Calories: 210kcalCarbohydrates: 22gProtein: 3gFat: 12gSaturated Fat: 5gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 4.5gCholesterol: 20mgSodium: 180mgPotassium: 570mgFiber: 2.5gSugar: 2gVitamin A: 350IUVitamin C: 14mgCalcium: 18mgIron: 1mg
