Adding the umami of Kayanoya Original Vegetable Stock Powder turns these creamy little potatoes into an addictive treat.
1 pound small new potatoes
1/4 cup olive oil
2 tablespoons butter
3/4 teaspoon sea salt
1/2 teaspoon black pepper
1/2 teaspoon dry thyme or 1 teaspoon fresh thyme
1 packet Kayanoya Original Vegetable Stock Powder
Heat oven to 350°F.
(If only larger potatoes are available, cut into halves or quarters.) Place potatoes in medium pot and cover with 2 inches of water. Add ½ teaspoon salt and bring water to boil. Cook 15 minutes. Drain and place in folded towel.
In an oven-proof casserole, mix olive oil, butter, sea salt, black pepper, and thyme. Add potatoes and mix/turn with a large spoon. Place in oven for 20 minutes.
Remove casserole from oven, sprinkle on dashi from packet, mix/turn, and return casserole to oven for 20--30 minutes, turning potatoes every 10 minutes with a spoon for even browning. Divide and serve.