Prep 5 mins
Cook 25 mins
A recipe from France
- Peel and cut the potatoes in slices. Rinse and pat dry.
- Put the oil in a frying pan on medium heat. Cut the garlic in very small pieces and fry it for 30 seconds.
- Then add the potatoes and thyme. Stir from time to time to prevent burning. After 10 minutes, put a lid on the pan and let cook for another 15 minutes. The potatoes are cooked when tender.
So easy and SO yummy
Yummy! A very simple way of making very crunch potatoes without the guilt of frying them. Kept to the recipe, didn't change a thing. Everyone really enjoyed them. Thank you Chef #604602
Outstanding -- our guests loved these potatoes as a vegetable served with a Prime Rib Roast (zaar 82023). I bought large potatoes and it was obvious they would not fit into the pot. Instead, I put cut the them into largish chunks, put the oil mixture into a bag, then put the potatoes into the bag and shook to cover them in the mixture (it took several goes to prepare all the potatoes). I put them on an oiled cooking sheet and cooked them in the oven with the roast. (If you prepare the potatoes this way, remember to turn on the oven fan.) The guests at our dinner party raved over them.