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Potatoes with Dried Tomatoes and Thyme

Patate con Pomodori Secchi e Timo


These twice-cooked potatoes, flavored with dried tomatoes and thyme, are a good accompaniment to Roast Pork Tenderloin with Juniper Berries, and you can cook the potatoes along with the roast for a no-fuss company meal.


6 medium all-purpose potatoes, peeled

2 tablespoons butter; softened, plus 4 tablespoons butter, melted

3 tablespoons fresh thyme leaves

Fine sea salt to taste

1/2 cup diced Dried Tomatoes in Olive Oil


Put the potatoes in a large pot, cover with salted water, and bring to a boil. Cook until tender enough for a fork to pierce them easily. Drain and let cool.

Preheat the oven to 350°F. Brush a baking dish with the softened butter, and sprinkle the thyme over the butter.

Wrap the potatoes, one at a time, in a clean dish towel and, using a meat pounder, flatten into disks about ½ inch thick. Place them carefully in the baking dish, sprinkle with salt, and drizzle the melted butter over the top.

Bake the potatoes, uncovered, for about 35 minutes, or until nicely browned. Sprinkle the tomatoes over the potatoes and bake for 5 minutes longer. Serve immediately.


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