Method:​

• Wash potatoes add to pot filled with cold water

• Bring to boil par boiling potatoes until fork tines pass through with no resistance

• Drain and dry and cool just enough to handle

• Cut into bite size or a bit larger pieces

• Place in strainer and toss to rough up a bit. Can be done in batches

• Put in a bowl a toss with just enough olive oil to coat

• Add the thyme, paprika, salt and pepper to the bowl and toss to coat

• Add the garlic, rosemary and shallots

• Add olive oil to a skillet and heat medium to medium high

• Cook tossing and mixing don't let them stick, add a bit more butter if necessary.

• Cook until golden brown and lots of browned crust showing

• Garnish with green onions or parsley