A cross between potato chips and french fries, golden and crisp butter-fried potatoes are perfect with steak or steamed mussels. Simmer small yellow potatoes until tender, then slice them, and tip them into a skillet of butter, flat sides down. When they're brown on both sides, toss them with salt, and serve with ketchup or good mayonnaise. They're fries without the deep fat.
|Salt, to taste|
|8||small yellow potatoes|
|1/2||cup (1 stick) unsalted butter|
|1||tablespoon fresh thyme leaves|
2. In a heavy skillet over low heat, melt the butter. Cook the potatoes, cut sides down, for 5 minutes on a side or until golden. Add the thyme halfway through cooking.
3. Drain on paper towels, toss with salt, and serve with ketchup or mayonnaise.