How to Cook Thyme and Potatoes
Learning to cook with herbs is an aspect of gardening I’ve really come to enjoy over the years. Once you get into this herb thing, its amazing with the different classic combinations of flavors you can come up with, like carrots and dill and rosemary and grilled chicken. Another combination I like is thyme, whether it’s fresh or dry with fresh vegetables. It’s an easy way to season many of my favorites like potatoes. I picked this up at the farmer’s market. This one is called yellow fin. It’s very popular and this one is called corolla. Both of these are delicious, each has it’s own subtle, yet distinct flavor. Now, one of the lessons I’ve learned in cooking is that you want to compliment the flavor and not overpower it wit too much seasoning, that’s why thyme is so nice. To prepare these, I just wash them, cut them into thick slices and boil them until they’re tender. With the potatoes done, I’m going to drain, rinse and lightly sauté them. To do this, I’ll use about three tablespoons of olive oil, about a teaspoon of salt and some black pepper and after the potatoes have browned a little, I’ll add the special ingredient—about a tablespoon of thyme. Now, if you use dried thyme, it will only take half as much. A simple recipe like this that can be served with so many things makes me appreciate having a little thyme in my garden. From the garden, I’m Allen Smith.
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