1 1/2 lb russet potatoes, peeled, cut into 1-inch cubes
1/4 cup vegetable oil
1 tsp. dried thyme
salt and black pepper to taste
Boil potatoes in salted water for 5 minutes, drain well.
Heat oil in a large nonstick skillet over medium-high. Add parboiled potatoes and saute 5 minutes without stirring. Stir and cook another 7 minutes, until golden.
Season with thyme, salt, and pepper.
