Saturday, August 15, 2015


8 (approx. 2 lb) medium-size red potatoes, quartered
1/2 cup butter, cubed
4 garlic cloves, minced
1 tsp salt
1/2 tsp freshly ground black pepper

Place potatoes in a large saucepan with enough water to cover. Bring to a boil; reduce heat and cook 15-20 minutes or until tender; drain.

Meanwhile, in a small heavy saucepan, melt the butter over medium heat. Cook 5 minutes or until a light golden brown while stirring constantly. Stir in the garlic and cook another 30-60 seconds until golden brown; remove from the heat.

Transfer potatoes to a serving bowl and sprinkle with salt and pepper. Drizzle the butter over the potatoes and toss to coat.

Yield: 6 servings

Note: Photo TOH

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