This must be the easiest method to prepare roasted potatoes and the best part is, you don’t even need to use the oven! I learnt this recipe from one of my readers, Rene K. Here is what Rene shared:
“There is an easier way. Just cut the potatoes in half, place flat-sides down in a pan, and add water until potatoes are covered. Add rosemary, thyme and about 75gr of butter. And then just turn it on and wait. When the water is gone, they're boiled and then the butter fries them. So easy and tastes great.”
I’d like to thank Rene for sharing this recipe with me.
Potato With Rosemary And Thyme
1 kg Fingerling Potatoes or any small variety potato, halved
50 g Unsalted Butter
4 to 5 Sprigs Rosemary
2 Sprigs Thyme
Sea Salt to taste
Freshly Ground Black Pepper
3 Tbsp Bacon Bits (Optional)
In a large non-stick pan, arrange potatoes in a single layer. Place the cut side down. Add water until potatoes are just covered. Then add rosemary, thyme, butter and season well with salt and pepper.
Bring the potato mixture to a boil for about 15 to 20 minutes. When the water dry out, reduce the heat to medium. Cook until the potato becomes crispy. Serve immediately with some bacon bits, if desired.