Korean Seafood Scallion Pancakes

Ingredients

• 12 ounces baby red potatoes, halved
• 1 tablespoon olive oil, divided
• 12 ounces baby red potatoes, halved
• 1 tablespoon olive oil, divided
• 12 ounces baby red potatoes, halved
• 1 tablespoon olive oil, divided
• 12 ounces baby red potatoes, halved
• 1 tablespoon olive oil, divided
• 12 ounces baby red potatoes, halved
• 1 tablespoon olive oil, divided

How to Make It

Step 1

Preheat oven to 450°

Step 2

Place potatoes in a medium saucepan; cover with water. Bring to a boil, and simmer 12 minutes or until tender. Drain.

Step 3

Heat a large ovenproof skillet over medium-high heat. Add 1 teaspoon oil to pan. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add chicken and thyme sprigs to pan; cook 5 minutes or until chicken is browned. Turn chicken over. Place pan in oven; bake at 450° for 10 minutes or until chicken is done. Remove chicken from pan.

Step 4

Return pan to medium-high heat. Add remaining 2 teaspoons oil. Add potatoes, cut sides down; mushrooms; and 1 table spoon thyme; cook 3 minutes or until browned, stirring once.