Recipe - Sauteed Potatoes With Thyme

5 Large russett potatoes,
peeled, cut into 1/2inch
dice (about 3 lb)
4 tablespoon Unsalted butter, melted
Minced fresh thyme

Cook poatoes in large pot of boiling salted water 5 minutes. Drain well.
Cool completely. (Can be prepared 1 day ahead. Cvoer and refrigerate.)

Divide butter between 2 heavy large skillets and melt over mediumhigh
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini