Garlic Parsley Potatoes
Garlic Parsley Potatoes are covered in a mouthwatering sauce that is created from olive oil, butter, and a lot of fresh garlic. They make a fantastic side dish and are simple to prepare and inexpensive.
Garlic Parsley Potatoes Ingredients
- Small Red Potatoes, 1 1/2 pounds
- Extra Virgin Olive Oil, 3 Tablespoons
- Butter, 2 tablespoons
- 3-4 minced garlic cloves (about 2-3 tablespoons)
- two tablespoons. Use flat or curly-leafed Italian or fresh parsley, depending on what is most readily available.
- 1/4 teaspoon Black pepper and an additional 2 teaspoons of salt, kosher salt, if necessary.
Cook the potatoes
- In a medium-sized pot, add the potatoes. Set them over high heat and cover them with water. The water should be boiling. If necessary, reduce the heat to lessen splashing, but keep the water boiling.
- Continue boiling for 15 to 20 minutes, or until the potatoes are tender but not falling apart, and add 1 teaspoon of salt. Give a larger potato a shot. It ought to pass through without resistance with a knife.
- To completely drain the potatoes, use a large colander. At the point when they’re adequately cool to deal with, cut them down the middle or quarters and spot them in enormous bowl.
While the potatoes cool make the garlic sauce
- In a non-stick skillet, slowly warm the butter and olive oil over medium heat. Add the garlic when the butter has melted and the oil is hot but not yet smoking. The garlic should be sizzling after 30-45 seconds of gentle cooking with constant stirring.
- Remove the skillet from the heat right away (take it off the hot burner). Add the chopped parsley along with the pepper, salt, and 1 teaspoon. To blend, thoroughly stir.
- Potatoes should be delicately coated after being drenched in hot garlic parsley oil.
- If necessary, salt the parsley potatoes after tasting them. For comparison, we added 14 teaspoon to ours.
- The size of the potatoes will determine how long they will need to cook. After 10 minutes, check them, and then determine how much longer to cook them.
- Tossing the potatoes with a rubber spatula will stop them from tearing. You can also use a wooden spoon, but use caution.