1 lb fingerling potatoes
1 tbsp coarse salt or 1/2 tbsp fine salt
1 tbsp olive oil
1 green onion, chopped
1 garlic clove, minced
1/4 cup chicken broth or 1/2 tsp chicken boullion
2 or 3 tbsps white wine (optional) water may be substituted.
1/2 tsp fine salt
1 tbsp fresh or dried thyme leaves
1 tbsp butter
2 tbsps fresh lime juice
Ground pepper to taste
Cover potatoes with water in a large saucepan. Add t tbsp salt and bring to boil. Reduce heat and simmer until tender. Drain potatoes and cut in half lengthwise.
Heat oil in a large skillet over medium heat. Add green onion and garlic, and cook until soft, about 2 minutes. Add potatoes, and cook until golden brown.
Stir in chicken broth or boullion, wine or water, and 1/2 tsp salt. Cook until liquid is reduced by a third, about 2 minutes.
Remove from heat. Add thyme and butter and stir until butter has melted. Stir in lime juice, salt and pepper.