Welcome to the Living Healthy Show! In this Living Healthy Moment episode that Denine Rogers MS, RDN, LD, FAND explains why Thyme is irresistible particularly for this coming Thanksgiving Holidays! Click the link www.livinghealthy1.org/blog for the Rachel Ray's Thyme Red Potatoes Recipe.
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Rachel Ray's Thyme Red Potatoes
Total: 35 min
Prep: 10 min
Cook: 25 min
Yield: 6 servings
1 quart water
2 pounds small red skin potatoes, quartered
1 tablespoon, extra-virgin olive oil, 1 turn of the pan
2 tablespoons butter
Salt and pepper
2 tablespoons, 5 or 6 sprigs, fresh thyme, leaves stripped and chopped
Directions In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu. Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.
Red Potatoes and Thyme Recipe courtesy of Rachael Ray Show: 30 Minute Meals |