Sauteed Potatoes With Thyme

It is impossible to contemplate the character of Jesus, with serious and devout attention, and not be charmed with it. We see in Him, all the human passions in the highest perfection. His joys were grave, His griefs were just. His gentleness and His severity, His holiness and His humanity – were in perfect harmony with each other. He manifested great tenderness, and genuine affection, and sensibility to human woe on all occasions.

John Fawcett

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Side dish, Vegetables	8	Servings

INGREDIENTS

5		Large russett potatoes
		peeled cut into 1/2-inch
		dice about 3 lb
4	T	Unsalted butter, melted
		Minced fresh thyme

INSTRUCTIONS

Cook poatoes in large pot of boiling salted water 5 minutes. Drain
well. Cool completely.  (Can be prepared 1 day ahead. Cvoer and
refrigerate.)  Divide butter between 2 heavy large skillets and melt
over medium-high  heat.  Add half of potatoes to each skillet and saute
until tender and  golden brown, about 10 minutes. Season with salt and
pepper. Sprinkle  with thyme and serve.  Bon Appetit/May 94 Typed by
Didi Pahl  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 51 Calories From Fat: 51 Total Fat: 5.8g Cholesterol: 15.3mg Sodium: <1mg Potassium: 3.1mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: <1g