Olive Oil Poached Baby Potatoes

Baby potatoes, just covered in good olive oil.  Fresh thyme, peppercorns and sliced shallot.  A bay leaf or two and a few cloves smashed garlic.   Slow and low until tender, click here for the video.

Drain, saving the oil for another use (now infused with the aromatics).   Lightly crush potatoes, set aside.  When about ready for service, add a bit of the olive to a pan and crisp them up.

Here, served with a 2 bone medium rare ribeye roast.