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.
Tiny potatoes with garlic butter recipePrint
- 1 bag tiny (one bite) potatoes
- 4-6 garlic cloves (minced)
- 1/4 cup earth balance or butter
- 1 tbsp parsley
- 1 tsp sea salt
- 1/4 tsp 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.