10
4
20
30
1 pound fingerling potatoes, scrubbed clean | 4 cloves garlic, finely chopped | 2 tablespoons butter | 2 tablespoons fresh chopped rosemary | Salt and freshly ground black pepper to taste
Parboil the potatoes—Add potatoes to a large pot and fill with cold water. Bring to a boil over high heat, then reduce heat to medium low and simmer for about 5 minutes. Drain and set aside to cool. When cool, cut potatoes in half lengthwise. | Sauté the garlic—Melt butter in a large skillet over medium-high heat. Add garlic and rosemary and sauté for 1 to 2 minutes, stirring frequently to avoid burning garlic. | Cook the potatoes—Add potatoes, stirring to coat evenly with butter. Continue cooking, stirring occasionally until potatoes are beautifully browned and tender when pierced with a fork—about 10 minutes. Add salt and pepper to taste and serve hot.
Mix It Up!
Our recipe works great with Yukon Golds, red potatoes, and sweet potatoes (peel them first!)—just cut these varieties into bite-sized pieces before parboiling.
Why Parboil Potatoes?
You may be tempted to skip this step, but it helps potatoes cook evenly and delivers a crispier exterior.
Our recipe works great with Yukon Golds, red potatoes, and sweet potatoes (peel them first!)—just cut these varieties into bite-sized pieces before parboiling.
Why Parboil Potatoes?
You may be tempted to skip this step, but it helps potatoes cook evenly and delivers a crispier exterior.
