Rosemary and Thyme Potatoes
A delicious snack. Reminiscent of cypress pine forests and Tuscany (I have no idea why!).
What you will need:
1 regular brown potato
Olive oil
Aluminum foil
Dry thyme
Dry rosemary
Salt
Pepper
Butter
1. Take potato, slice into large, quarter inch rounds. Do not peel skins!
2. Unwrap tin foil, place potatoes onto foil.
3. Drizzle with a generous amount of olive oil. Flip potato slices and rub in the juices to ensure that it absorbs all of the oil to keep them tender and moist.
4. Take a large pan or skillet, turn on medium high heat.
5. Salt potatoes, add a few sprinkles of pepper. A touch of thyme.
6. Place onto your skillet/pan and cook. Flip occasionally to prevent sticking/burning.
7. Add only three to five leaves of rosemary to the potatoes for a light, pine-like taste.
8. Add as much butter as desired, but never too much.
9. Cook until potatoes begin to turn a nice golden brown and the oil has been absorbed by the flesh.
10. Take off stove and enjoy!
NTG
A delicious snack. Reminiscent of cypress pine forests and Tuscany (I have no idea why!).
What you will need:
1 regular brown potato
Olive oil
Aluminum foil
Dry thyme
Dry rosemary
Salt
Pepper
Butter
1. Take potato, slice into large, quarter inch rounds. Do not peel skins!
2. Unwrap tin foil, place potatoes onto foil.
3. Drizzle with a generous amount of olive oil. Flip potato slices and rub in the juices to ensure that it absorbs all of the oil to keep them tender and moist.
4. Take a large pan or skillet, turn on medium high heat.
5. Salt potatoes, add a few sprinkles of pepper. A touch of thyme.
6. Place onto your skillet/pan and cook. Flip occasionally to prevent sticking/burning.
7. Add only three to five leaves of rosemary to the potatoes for a light, pine-like taste.
8. Add as much butter as desired, but never too much.
9. Cook until potatoes begin to turn a nice golden brown and the oil has been absorbed by the flesh.
10. Take off stove and enjoy!
NTG