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Categories:Viewed: 48 - Published at: 6 years ago
Ingredients
- 2 lbs small waxy potatoes, such as fingerling or 2 lbs yukon gold potatoes, scrubbed vigorously to smooth skins
- 2 tablespoons salt
- 3 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 1 cup fresh parsley, chopped
- 1 tablespoon fresh thyme leave
Method
- Place potatoes in a large pot and cover by 3 times with water.
- Add 2 tablespoons salt.
- Bring water to a gentle boil and cook potatoes until they offer no resistance when pierced with a skewer, 15 to 25 minutes, depending on size of potatoes.
- Drain and place in large bowl.
- Stir in olive oil, butter, parsley, and thyme.
- Crush with the back of a fork or wooden spoon.
- Season to taste with salt and pepper.
