Buttery Lemon and Thyme Baby Potatoes

Buttery Lemon and Thyme Baby Potatoes

These are some of the best potatoes you will ever put in your mouth. They are fantastic with a big ol’ steak.


  • 1 tablespoon olive oil
  • 1 lb baby potatoes, cut into halves
  • 2 tablespoons unsalted butter
  • 6 cloves garlic, peeled
  • 2/3 cup chicken broth
  • 3 tablespoons whipping cream
  • 1 drop of Thyme Ameo Essential Oil
  • Pinch of Mealfit Seasoning



  • Heat a skillet (cast-iron preferred) on high heat. When the skillet is thoroughly heated and hot, add the olive oil.
  • Cook the potatoes, with the skin side up first, until the potatoes turn golden brown.
  • Turn the potatoes over and cook the skin until they turn brown.
  • Push the potatoes to one side of the skillet and add the butter and garlic.
  • Saute the garlic for 30 seconds.
  • Add the chicken broth, whipping cream and thyme. Turn the heat to low and simmer the potatoes until they are cooked through, about 10 mins.
  • Turn the potatoes while simmering.
  • Add salt, sugar and cayenne pepper, stir to mix well.
  • Turn off the heat and serve immediately.

Leave a comment

Please note, comments must be approved before they are published