| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetables, Side dish |
8 |
Servings |
INGREDIENTS
| 5 |
|
Large russett potatoes, peeled, cut into 1/2-inch dice (about 3 lb) |
| 4 |
tb |
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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