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
- Substitute rosemary or parsley if you don’t have thyme.
- Add minced garlic for extra flavor
- Use baby Yukon golds as an alternative to red potatoes.
- Finish with a sprinkle of Parmesan for a cheesy twist.
- For crispier texture, sauté longer until edges brown.
Nutrition
Calories: 141kcalCarbohydrates: 25gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 75mgPotassium: 541mgFiber: 3gSugar: 5gVitamin A: 174IUVitamin C: 15mgCalcium: 41mgIron: 2mg
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