My Very Own Parmesan Thyme Potatoes

I had broccoli and cauliflower planted in the garden a few years back, and they were infested with veggie-eating worms that were enjoying my produce before I had the opportunity to do so myself. I don't take kindly to bugs invading my space, but neither am I keen on using chemicals to eradicate them. Research told me that a certain herb repelled these worms, so I planted said herb right there in the corner of the garden and all was good. That herb is a perennial and has come back, bigger and better, every year.

The problem is that I can't remember if that herb is rosemary or thyme, and because of that I've not used it in cooking. This is the year that I took the time to identify my mystery herb as thyme, and started using it in cooking. I wish I'd have done this sooner.

My Own Invented Recipe Combining Two Different Good Ones To Make An All New Super Duper Yummy One

Scrub up some potatoes. (How many is up to you. One or two for a single dish, a dozen for a family. It'll work out whatever you do.)

Microwave those potatoes until they're about done. (Like baked potatoes - EXACTLY like baked potatoes.)

Once they're done, cut them into bite sized pieces and toss into a skillet with butter. (Again, the amount is up to you, based on how many potatoes you have nuked.) You'll want enough butter to fry those in and give good flavor.

Sprinkle a liberal amount of Parmesan Cheese onto the lot, and stir to coat the potatoes well. It'll fry right onto the supds and taste incredibly yummy. Use your judgement on how cheesy you want your potatoes to be.

Head out to the garden for that yummilicious thyme that you realized you had and strip some leaves off some branches. When you have a small handful (like a tablespoon or so) go rinse it off and toss it into the skillet with the Parmesaned potatoes. Again, stir that stuff to distribute evenly.

Once the potatoes are a beautiful golden brown and crispy-coated with butter fried Parmesan, it's done. The hardest part remains: wait until it cools to eat it.

Quick, easy, and oh-so-yummy. You're welcome.



(Keri) Auburn Gal Always said...

I'm totally trying this. Rosemary would probably be delicious too. (It looks more like an evergreen shrub with kind of long needles vs. thyme's small roundish leaves.) Thyme is also supposedly good to reduce the side effects (ahem) of things like pinto beans. Just throw a sprig into the pot as they cook and fish it out when they're done. This is just heresay since I don't eat pintos.

Trisha said...

Yumm! Those potatoes look delicious!

Roger said...

Sounds delicious! said...

YUM! I have a basil German potato recipe that is quite similar.