Buttered red potatoes with garlic and thyme
A shelf of prepared potatoes speeds up a weeknight dinner when you're tired. These butter-coated reds take minutes to finish with garlic, thyme, and a bit of cream for depth. Serve alongside a rotisserie chicken or canned fish to make it a full meal.
About 200 calories a serving, 2 g protein, 12 g carbohydrate, 16 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.
To buy
- 1/4 cup heavy cream or sour cream
From your shelf
- 1 bag fresh buttery sea salt & pepper potatoes
Staples
- 2 cloves garlic
- 1 tablespoon butter
- pinch salt
- pinch pepper
- 1/2 teaspoon thyme
- Mince 2 cloves garlic. Heat 1 tablespoon butter in a large skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.
- Pour the entire bag of potatoes into the skillet with their butter. Stir in 1/2 teaspoon thyme and cook, tossing gently, until heated through and edges are light gold, about 6 minutes.
- Pour in 1/4 cup cream and a pinch each of salt and pepper. Toss gently until the cream coats the potatoes and everything is warm, about 2 minutes. Taste and adjust seasoning if needed.
Note Swap thyme for dill or parsley if you have it. Leftovers keep three days covered in the fridge and reheat gently in a skillet. Serve with any roasted chicken, canned tuna, or a simple green salad to balance the richness.
On the label
RED POTATOES, CLARIFIED BUTTER, SEA SALT, WHITE PEPPER
Green Giant, entrees, sides & small meals, serving 140 GRM, package 16 oz. Ingredients as printed on the label.
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Cooks as potatoes, salt. Half of it left? Use up the potatoes.