Tiny potatoes with garlic butter
The spuds may be small, but the flavor is huge.
The humble spud. Brown. Misshapen. Covered with dirt. Well, take another look – these potatoes are absolutely beautiful. Their gorgeous bright colors and cute little size make them attractive on their own, but coat them with a fragrant butter and some spices and herbs, and they’re just out of this world.
Last time I made these tiny potatoes, they were soft enough to spear on a toothpick and eat as a filling nosh while working on the rest of dinner. Kind of explains why I don’t have much appetite by the time dinner is ready.
- 1 bag tiny (one bite) potatoes
- 4-6 cloves garlic, minced
- 1/4 cup Earth Balance or butter
- 1 tablespoon parsley
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
Wash potatoes. Place in small pot, and cover with water. Bring to a boil, and then reduce heat and simmer 15-20 minutes or until potatoes can be easily pierced with a fork. (Time varies depending on size – be sure not to overcook potatoes or starch cells will burst and they will be mushy.)
When potatoes are cooked, quickly rinse with cold water and transfer to strainer.
In the same pot, melt the Earth Balance or butter. Add minced garlic and sauté for 5 minutes, or until golden and fragrant. Remove from heat.
Add potatoes and seasoning and toss to coat. Serve warm.
Related Topics: Vegetarian