Rosemary and Thyme Potatoes

     I have to apologize for not writing any sooner.  I have had a very hectic week.  But here it is my recipe for the potato side dish.
     Rosemary and thyme potatoes is an easy to make and attractive alternative to a side dish.  You can either cook them in a pan, or roasted in the oven.  Either way they are going to taste as good as they look.  They are a very versatile since they are an excellent match for fish, poultry or meat dishes.

Rosemary and Thyme Potatoes
      Ingredients:

• 1 bag of small golden dutch potatoes or small red potatoes
• Fresh Thyme
• Fresh Rosemary
• Sea Salt
• Pepper
• half a stick of butter

     Carefully clean the potatoes under running water.  Cut them in half.  In a shallow pan, melt the butter in medium heat, add the potatoes and salt and pepper to taste.  Let it cook for about 10 minutes, stirring occasionally to prevent the potatoes from burning.  Add the thyme and rosemary.  There is no need to cut the herbs since you will not be eating them.  If desired, the thyme and rosemary can be taken out after the potatoes are fully cooked.  Anyhow, I prefer to leave them in the dish as a garnish.  When the potatoes look golden brown, they are ready to be served.
     If you wish, you can also roast them in the oven.  Preheat the oven to 375 degrees.  Combine the same ingredients at once, even the herbs, in an oven safe dish, and place them in the oven.  Check and stir frequently.  And again, taste the potatoes to make sure they are done.  They should have an appealing golden brown look.  Que aproveche!