1 1/2 lb. russet potatoes, peeled, cut into 1-inch cubes
1/4 c. vegetable oil
1 t. dried thyme
Salt and black pepper to taste
Instructions
Boil potatoes in salted water for 5 minutes; drain well.
Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook another 7 minutes, until golden.
Season with thyme, salt, and pepper.
Originally Submitted
6/28/2012
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