Red Potatoes and Thyme
Adapted from Rachael Ray
Serves 6

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

In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Drain potatoes in a colander set over a pot.
Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter.

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.