I made these spuds as a side dish the other night, and my husband couldn't stop raving about them! Golden and crispy on the outside, and perfectly tender on the inside, these are the potatoes you think of when you reminisce about your favorite old-fashioned neighborhood diner. They're so simple, would be equally tasty for breakfast next to an omelet, but also pair well with just about any dinner you can imagine. I served mine with salmon, with plenty of leftovers for meals to come. I plan on making these again and again, playing with the flavors to complement the main course!
2 large russet potatoes, scrubbed clean
1/4 cup vegetable oil
1 tsp dried thyme
2-3 cloves fresh garlic, minced
salt and pepper
Place potatoes in a large pot and fill with enough water to cover the potatoes by an inch or two. Salt the water gererously. Boil potatoes in salted water for 5 minutes. While leaving water on heat, remove potatoes from pot, cut into 1-inch cubes, and return to boiling water for 3-5 minutes more. Drain well.
Heat oil in a non-stick skillet over medium-high heat. Add garlic and parboiled potatoes and saute 5 minutes without stirring. After 5 minutes, stir, add thyme, salt, and pepper, and continue to cook 7 minutes or until golden (stirring occasionally).