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Braised Potatoes with Thyme
5 Tbsp olive oil
3 pounds small red-skinned potatoes, sliced into 1/4" thick rounds
3 Tbsp chopped fresh thyme
4 tsp minced garlic
1 1/2 cups chicken broth
Pour 2 1/2 Tbsp oil into each of 2 heavy large nonstick skillets over medium heat.
Divide potatoes, thyme and garlic between skillets. Sprinkle with salt and pepper. Add 3/4 cup broth to each skillets; bring to boil. Reduce heat to medium-low, cover and simmer until potatoes are tender, turning occasionally and adding more broth as necessary to moisten, about 25 minutes. Transfer to bowl. Serves 8.
“As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.”
Sir Thomas More(1478-1535)
The Average American/Canadian drinks about 600 soda’s per year.
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