Pan-Roasted Baby Potatoes

Any day now fresh asparagus will be the rule rather than the exception. Here is a good potato dish that goes well with it.

2-1/2 lbs baby potatoes
4 Tbsp olive oil
4 Tbsp fresh thyme
8 Tbsp chives
5 Tbsp parsley

Wash and halve the potatoes. Cook in boiling water for 10 minutes. Drain and leave the lid on for 1 minute to steam dry. Heat the oil in a large skillet and fry the potatoes for 10 minutes on medium heat until golden brown. While the potatoes are cooking, strip the leaves from the thyme sprigs and chop the chives and parsley. Add the herbs to the potatoes and cook for an additional 1 minute. Season with salt and pepper to taste and serve.

Keep your fork

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