These are just amazingly delicious!
12 inch nonstick skillet with lid
1 1/2 pounds unpeeled baby red or Yukon gold potatoes (as round as possible)
2 cups water
3 TBSP. Butter
1 tsp. Dried Thyme
3/4 tsp. Salt
3 cloves fresh, peeled garlic
Cut potatoes in half and place cut side down in one layer in the nonstick skillet. Pour in water, then chunks of butter, salt, garlic, and thyme. Cover and let simmer over a medium heat for 15 minutes. Remove lid and take out garlic. Let potatoes continue to cook over medium high heat until the water has evaporated. As water is evaporating, swirl pan a bit to encourage the evaporation. Chop garlic and set aside. Once water has evaporated, allow the potatoes to fry in the butter for about 5 minutes, until the cut side is spotted brown and the butter is browned. Add garlic and some fresh ground pepper, toss.
