Makes 4 servings
3 garlic cloves
1-2 lb. baby red potatoes
5 1/4 oz. shallots
2 tbsp. butter
2 tbsp. olive oil
1 1/3 cup vegetable or chicken broth
Salt and black pepper to taste
1. Wash the thyme and shake it dry. Strip the leaves off the stems and chop. Peel the"‘garlic and mince. Wash and scrub the potatoes; cut up larger ones if necessary. Peel and slice the shallots.
2. Heat the butter and oil in a heavy pan. Lightly sauté the shallots and garlic. Add the potatoes and sauté, stirring.
3. Add the thyme, broth, salt and pepper; cover. Simmer for 30 min. on low heat. Shake the pan occasionally. Serve with roasted or grilled meat or fish.