Description
Thyme is a small but wonderfully flavourful herb with earthy, savoury leaves.
It works beautifully with chicken, quail, potatoes, vegetables, soups and stews. The tiny leaves can be stripped from the stems and used fresh or dried.
Thyme Butter Potatoes
Ingredients
500 g potatoes
1 tablespoon butter
Fresh thyme
Salt
Black pepper
Method
Boil or roast the potatoes until cooked.
Add butter and fresh thyme leaves.
Season with salt and black pepper and toss well.
Tammy’s tip: Tiny leaves, disproportionately confident flavour.
