Prep time: 10 mins
Cook time: 25 mins
Makes: 4 cups
INGREDIENTS:
1 1/2 lb. russet potatoes, peeled, cut into 1-inch cubes
2 tbsp olive oil
1 tsp dried thyme
Salt and black pepper to taste
DIRECTIONS:
Boil potatoes in salted water for 5 minutes; drain well. Heat oil in large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook another 7 minutes, until golden. Season with thyme, salt and pepper.
