What you need: 1 pound small potatoes, cut in half 1 ½ cups water 2 Tablespoons water 1 thyme Salt and pepper Place the potatoes cut side down in a cast-iron skillet, they should be snug. Add water, butter, thyme, and salt. Cover and bring to a boil, then reduce to a simmer. Cook covered until almost tender, about 10 minutes. Once they can be pierced with a fork, remove the lid and turn to high heat. Boil liquid down till all of it is absorbed by the potatoes, about 5-10 minutes. The potatoes should be crips on the bottom. Turn off the heat, and let the sizzling subside. Don’t pry the potatoes off the pan surface, but gently help them release. If they are crisp, they will release easily. Toss with salt and serve warm!
Filling: 3 cups local rhubarb 1 cup sugar 1 tsp fresh thyme squeeze of lemon juice Crumble Ingredients : 1 1/2 cups spelt flour 4 tablespoons cold local butter 2 tablespoons sugar Pinch salt 4 tablespoons cold water or milk more fresh thyme if desired Mix filling ingredients directly in your 8 inch baking dish. With your hands mix flour, butter, sugar and salt until the mixture becomes sandlike. Add the cold water and mix until large chunks form. Sprinkle crumble on top of fruit filling. Bake at 400 F for roughly 45 minutes, or until top is golden and filling is bubbly