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The first time I made these, I was impressed, so easy but so darned good. I do have a thing for locally grown new potatoes available late spring & summer. Sometimes I toss in a sprig of fresh rosemary with the other ingredients.
2 Tbsp. unsalted butter
2 Tbsp. EVO
2 lbs. small new potatoes
2 large, unpeeled cloves garlic, or to taste
½ tsp. salt
Freshly ground black pepper to taste
(opt.) fresh rosemary
Garnish: chopped fresh parsley
Place all ingredients, except parsley, in a large heavy skillet. Cover & cook over low heat for approximately 20 – 30 minutes. When cooked, place in a serving dish & garnish with the parsley.
You could also cook the potatoes in a covered pan on the barbecue grill, checking after 20 minutes.