It seems only appropriate that a recipe demonstrating the gratuitousness (sometimes) of fresh herbs be followed by one demonstrating the greatness that can be achieved with dry herbs. Using dry rosemary really does not make you a bad person. Really. Though I think there are some herbs for which the freshness factor really is key (basil, for one), sometimes, I've decided, using a dry herb doesn't compromise all that much.As I've said before, so often the joy of cooking is taking whatever you've got and making something tasty out of it. Quick rummaging through the fridge yesterday found me half a sack of red potatoes, garlic, and some butter. And conveniently, the apartment my boyfriend is subletting this summer came outfitted with a very comprehensive collection of dry spices and herbs. So what did I make? Red potatoes with garlic, butter, and dry thyme, naturally.
Red Potatoes with Garlic, Butter, and Dry Thyme
-ingredients-
1 pound small red boiling potatoes
1/2 tablespoon butter
2 cloves garlic, minced
1 teaspoon dry thyme
1/2 teaspoon salt
1/2 teaspoon pepper
-preparation-
1. Cut potatoes into 1-inch cubes. Cook potatoes in boiling salted water until just tender, about 8-10 minutes.
2. Drain potatoes; transfer to bowl.
3. Add remaining ingredients to bowl and toss.
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