Ingredients
Potatoes
- 1½ pounds small potatoes
- 2 teaspoon salt (divided)
Garlic Butter Sauce
- 4 tablespoon butter
- 1 tablespoon olive oil (optional)
- ½ teaspoon black pepper
- 8 cloves garlic (minced)
Instructions
- Prepare Potatoes: Add the potatoes to a medium saucepan and cover with cold water by 2 inches.
- Boil Water: Bring the water to a rolling boil and add 1 teaspoon salt. Reduce the heat to maintain a gentle simmer.
- Cook Potatoes: Boil the potatoes until fork-tender and the skin just starts to split, approximately 18 minutes for small potatoes.
- Drain Potatoes: Drain the water and potatoes into a large colander.
- Make Garlic Butter: Return the saucepan to medium heat. Melt the butter, then add olive oil, minced garlic, a generous pinch of salt, and black pepper. Stir continuously for 1 minute to combine and sauté the garlic.
- Optional Potato Prep: If potatoes are larger or you want more garlic flavor penetration, halve each potato before the next step.
- Toss Potatoes: Return the warm potatoes to the pan with the garlic butter, mix well to coat evenly. Season with additional salt and pepper to taste. Optionally, add a pinch of crushed red chili flakes for heat.
Notes
- Using small potatoes keeps cooking time shorter and the texture tender.
- Adding olive oil to the butter helps prevent burning when sautéing garlic.
- Adjust salt and pepper to taste depending on preference.
- Crushed red chili flakes add a nice spicy kick but are optional.
- Halving larger potatoes increases surface area allowing more garlic butter flavor absorption.
- Prep Time: 5 minutes
- Cook Time: 18 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
