Some days you just need someone to think up a side dish for you. This is not complicated. This is nothing you couldn’t come up with on your own. But your brain is zapped. And there are days I stand there with my fridge gaping and I just can’t be creative anymore. I roasted the potatoes yesterday, I don’t want to roast them again! So, if you’re like me and you don’t necessarily want to do something crazy or ambitious on a Monday evening, but you DO want something different that someone else thought up for you – then this recipe is for you. Clean, simple, warm, filling and utterly delicious. Boiling the potatoes in their skins gives them that appealing pop when you bite through the skin and the interior is smooth and creamy. Add in some browned thyme butter and this could almost be a meal in itself…
…but if you have a three year old who has a bit of an opinion about dinner, then you can’t serve these alone because then she’ll ask, “Where’s the rest of the meal?” She’s been asking me that for about a year, now. Where she even got that phrase, I’ll never know. But it’s pretty intimidating.
Boiled Potatoes with Thyme Browned Butter
1 lb baby red potatoes (red creamers)
4 TBS unsalted butter
4-5 sprigs fresh thyme, plus a teaspoon of chopped leaves
kosher salt for seasoning
In a large pot, submerge potatoes and salt the water generously. Bring to a boil and boil until soft when pierce with a knife. This took me around 15 minutes. Drain the potatoes and transfer into a large bowl. In a small sauce pan, melt the butter over medium heat, and add the thyme sprigs and cook till the foaming subsides. When brown butter solids start forming at the bottom of the pan and the butter smells nutty, immediately remove from the heat and add the thyme leaves. Swirl around and then pour over the potatoes, tossing to coat evenly. Sprinkle the potatoes with kosher salt and serve.