Now everyone can tell you that the worst part of Thanksgiving is the cleaning up. We are not a paper plates family and evidently we don't have an industrial sized oven yet, so the clean up process is a bit chaotic. Picture four women in the kitchen, unrolling saran wrap, hot water splashing all over, tupperware spread across the tables. All this chaos occurs while the men sit and drink Italian liqueurs just feet away. I imagine a bulk of my upcoming posts will entail Thanksgiving memories. What is the most memorable thing about your Thanksgiving?
The most important part of Thanksgiving prepping is coming up with an easy staple dish. For me it is these skillet roasted potatoes. They don't require a ton of ingredients or excessive stirring, and you can quickly whip them up before people arrive to serve hot. Also the smell of the potatoes roasted in butter, garlic, and thyme will have your guests mouths watering as they enter the door. The way you cook these potatoes allows them to be extra crispy on the outside and warm and soft on the inside. Total perfection. I had some green beans so I threw those in as well but that is totally optional. This recipe was inspired by Jo Cooks.
2 1bs small potatoes sliced into quarters
2 tbsp unsalted butter
2 tbsp olive oil
1 tbsp dried thyme
2 cloves garlic minced
salt and pepper to taste
In a large cast iron skillet, heat olive oil and butter over medium heat. Add in the garlic and thyme and cook until the oil mixture because infused with the thyme flavor. Roughly 2 - 3 minutes. Arrange the potatoes in the skillet cut side down and cook for then minutes, allowing the potatoes to crisp up. Turn the potatoes over and cover the skillet with a lid and cook for an additional ten minutes. Cook until the potatoes are tender and you can pierce them with a fork. Season with salt and pepper. Remove from the skillet and serve warm.