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Move Over Mashed Potatoes

Potatoes are a Thanksgiving staple. Why not put a spin on the spud this year and dress it up a bit for the occasion? This is one of my very favorite potato recipes. It's soft inside, a little crispy outside, and bursting with garlic-herby-goodness. Just don’t plan on having leftovers.

What you’ll need:

2 pounds red potatoes, quartered

At least 3 tablespoons fresh rosemary (some chop them, but I don’t)

At least 2 ½ tablespoons fresh thyme

5 cloves garlic, minced (more or less to taste)

3 -4 tablespoons olive oil

Salt and pepper to taste

Boil potatoes until slightly soft, but not so much that the skin falls off. Drain, cool and quarter. Heat skillet on medium high, add olive oil, potatoes, salt and pepper. When potatoes begin to brown and crisp, add garlic. When garlic softens (about two minutes), add rosemary and thyme, stirring frequently, for another two minutes. Garnish with a sprinkle of fresh rosemary and thyme and serve.

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Serves Norwalk & Rowayton

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