Red-Skinned Potatoes Sauteed With Fresh Thyme

Ingredients

• 2 ½ pounds red-skinned potatoes
• 4 tablespoons extra-virgin olive oil
• 2 cloves garlic, crushed
• 1 tablespoon fresh thyme
• Coarse salt and freshly ground pepper to taste

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    340 calories; 13 grams fat; 1 gram saturated fat; 9 grams monounsaturated fat; 1 gram polyunsaturated fat; 50 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 5 grams protein; 17 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Wash the potatoes and cut them into half-inch cubes. Heat the oil in a large cast-iron skillet and add the potatoes (you may have to use two pans or do them in two batches). Stir to prevent them from sticking; then let them brown.
2. Add the garlic and thyme and turn the potatoes so that they brown on all sides (about 20 minutes). Season with salt and pepper. Before serving, remove the garlic cloves.