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Recipe by: jogchem
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5 Large russett potatoes, 4 tb Unsalted butter, melted
-peeled, cut into 1/2-inch Minced fresh thyme
-dice (about 3 lb)
Cook poatoes in large pot of boiling salted water 5 minutes. Drain
well. Cool completely. (Can be prepared 1 day ahead. Cvoer and
Divide butter between 2 heavy large skillets and melt over medium-high
heat. Add half of potatoes to each skillet and saute until tender and
golden brown, about 10 minutes. Season with salt and pepper.
Sprinkle with thyme and serve.
Bon Appetit/May 94 Typed by Didi Pahl
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