Ingredients 2 pounds Small red potatoes, Unpeeled Salt and pepper 6 tablespoons Unsalted butter 1 clove garlic, minced 2 tablespoons fresh chives, minced 2 tablespoons fresh parsley, minced
Instructions Place potatoes and 2 tablespoons salt in Dutch oven and cover with water by 1 inch. Bring to a boil over high heat. Reduce heat to medium-high and simmer until paring knife slips easily in and out of potatoes, about 20 minutes. Potatoes should be very tender. Drain potatoes in colander.
In now empty pan, melt butter over medium heat. Add garlic and cook until fragrant, about 30 seconds, Off heat, stir in chives, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper.
Add potatoes to pot, Press each potato with back of spoon or spatula to lightly crush. Do not mash so that potatoes still have texture. Stir to coat with butter mixture. Potatoes will break up slightly.
Description One of my favorite ways to serve potatoes.
Servings
4
Notes Similar to the Smashed potatoes but easier and just scrumptious. I have made them ahead and kept them warm in the over at 300 degrees. They are even better reheated the next day,
Source Cook' s Country, August-September. 2018
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