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.