Potatoes Recipe

Wash and cut potatoes

Wash the potatoes thoroughly under cold water to remove dirt. Peel if desired. Cut into even 1-inch cubes (or halves/wedges if preferred) so they cook evenly.

Boil until tender

Place the cut potatoes in a large pot and add enough cold water to cover by about 1 inch. Add 1 tablespoon salt. Bring to a rapid simmer over high heat, then reduce to a medium simmer and cook until a fork easily pierces the potatoes, about 10–12 minutes depending on size.

Drain the potatoes in a colander and return them to the hot pot off the heat for 1–2 minutes to allow excess moisture to evaporate. This step helps prevent watery potatoes and improves texture for the finish.

Prepare flavored fat

While the potatoes drain, heat 1 tablespoon olive oil and 3 tablespoons butter in a large skillet over medium heat until the butter is melted and beginning to foam. Add the minced garlic and cook 30–45 seconds until fragrant (do not brown). Add the thyme and stir to combine.

Sear and season potatoes

Add the drained potatoes to the skillet in a single layer if possible. Let them cook undisturbed 2–3 minutes to get a light golden crust, then gently toss or turn and cook another 2–3 minutes until more surface browning appears. Season with 1 teaspoon black pepper and 1 teaspoon salt (adjust to taste) while tossing so seasoning distributes.

Finish and garnish

Remove the skillet from heat. Stir in the chopped parsley and optional lemon zest to brighten flavors. Taste and adjust salt/pepper as needed. Serve immediately while hot.