A delightful twist on classic potatoes, infused with garlic and fresh herbs for a flavorful side dish.
Wash the baby potatoes thoroughly under running water.
Use a vegetable brush to remove any dirt from the potato skins.
Place the potatoes in a saucepan and cover them with water. Add a pinch of sea salt.
Adding salt to the water helps season the potatoes as they cook.
Bring the water to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a fork.
Avoid overcooking the potatoes to maintain their shape.
Drain the potatoes using a colander and set them aside.
Let the potatoes steam dry for a minute for better texture.
In a skillet, melt the unsalted butter over medium heat.
Ensure the butter doesn't brown unless you want a nutty flavor.
Add the minced garlic to the skillet and sauté until fragrant, about 1 minute.
Stir constantly to prevent the garlic from burning.
Add the cooked potatoes to the skillet and toss them gently to coat with the garlic butter.
Be gentle to avoid breaking the potatoes.
Sprinkle the fresh parsley over the potatoes and season with black pepper to taste.
Add the parsley just before serving to retain its vibrant color and flavor.
Serve the potatoes warm as a side dish.
Garnish with extra parsley for a fresh presentation.
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