1 lb. small potatoes, or potatoes cut into rounded balls2 tsp. olive oil4 garlic cloves, minced Kosher Salt and fresh black pepperJuice of 1 Lemon3 Tbsp. chopped Parsley
Wash your potatoes thoroughly, and cut them into small 1″-2″ balls if necessary. In a heavy-bottomed pan with a lid, heat your olive oil, and add potatoes. Cover and cook for 15 minutes or until done, shaking pan often to ensure the potatoes are evenly browned. Once the potatoes are easily pierced by a fork, add the garlic and cook 1-2 minutes more, taking care not to burn the garlic. Remove pan from heat, adding lemon and parsley, and toss to coat with the salt and pepper.
Jay’s Kitchen
·
This recipe was most recently featured in
Boston Organics Newsletter No. 16 of 2011.