Ingredients 1 kg Fingerling Potatoes or any small variety potato, halved 50 g Unsalted Butter 4 to 5 Sprigs Rosemary 2 Sprigs Thyme Sea Salt to taste Freshly Ground Black Pepper 3 Tbsp Bacon Bits (Optional) Method In a large non-stick pan, arrange potatoes in a single layer. Place the cut side down. Add water until potatoes are just covered. Then add rosemary, thyme, butter and season well with salt and pepper. Bring the potato mixture to a boil for about 15 to 20 minutes. When the water dry out, reduce the heat to medium. Cook until the potato becomes crispy. Serve immediately with some bacon bits, if desired. |