Small red potatoes are one of my favorite things to cook with. They always hit the spot and are so comforting! My Tasty Red Potatoes recipe is super easy and can be made for lunch, dinner, or even breakfast. Serve these up with scrambled eggs for brunch on the weekend and you will make everyone happy. That’s a promise!
Tasty Red Potatoes
1.5 lbs. small red potatoes
1 cup yellow onion, diced
1 tbsp. fresh thyme
1 tbsp. fresh rosemary
2 tbsp. extra virgin olive oil
Salt & pepper
Fill a big soup pot halfway with water and bring to a boil. Cut the red potatoes into quarters and add them to the boiling water. Cook for about 12 minutes (or until tender). Drain potatoes into a colander. Strip the leaves off the rosemary and thyme stems and chop them up. Using the same soup pot, turn the heat to medium-high and add the olive oil and onions. Now add the potatoes back to the pain with the rosemary, thyme, and salt and pepper to taste. Cook for about 5-10 minutes until the potatoes begin to brown, stirring frequently. Remove from heat and serve.
Tip: These days I’m using all natural, unrefined sea salt in my cooking. This kind of salt is healthier for you and contains essential minerals that are stripped away from regular table salt. You can find the unrefined, all natural kind at your local health food store. It will likely have little black specs or other colors in it. Here’s a picture of what my salt looks like. Isn’t it pretty?
