This is one of my favorite ever ways to prepare potatoes, first, because it’s so easy, and second, because they taste delicious like this. I usually use fingerling potatoes for this, but heirloom work just as nicely.
1.5 pounds heirloom potatoes, peeled and made as round as possible
3 tsp fresh thyme
Kosher salt (to taste)
2 Tbls unsalted butter
1 Tbls olive oil
Heirloom potatoes tend to be different sizes, so cooking time will vary.
Heat oil and butter in a 12 inch saucepan. Add potatoes and fry for a couple minutes on all sides. Lower heat and cover potatoes, shaking pan to turn the potatoes from time to time.
Check potatoes after about 20 minutes, when a knife goes in and out easily in the center of the biggest potato. Add salt to taste, sprinkle with thyme, and serve right away.