Prep 15 mins
Cook 45 mins
Recipe courtesy of Trail's End Guest House of Kerrville, Texas. These remind me of one of the few recipes my mom used to cook as I was growing up. The cook and prep time is an estimate.
- 20 small red potatoes
- 1 cup cold water
- 1 teaspoon salt
- 8 garlic cloves, finely chopped
- olive oil
- 1⁄2 cup parsley, finely chopped
- 1 cup salted butter
- 1⁄2 teaspoon fresh ground white pepper
- Wash and dry potatoes and leave them to air in a cool, dry place for 7 days.
- In a large pot, combine water and salt over high heat.
- Begin cutting potatoes in irregular chunks into the pot as water heats.
- Add garlic to pot, stir and lower to medium heat.
- Cover with tight-fitting lid.
- Check every few minutes and stir to keep from sticking.
- As water steams off, add enough olive oil to coat potatoes.
- Keep stirring.
- When potatoes are almost cooked through add parsley. (Different types of parsley will make the taste different, so experiment. They will all taste good.).
- When potatoes are cooked and parsley is wilted onto the potatoes, add butter.
- Stir over low heat until butter is completely melted.
- Remove from heat, add white pepper, stir 1 more minute, then cover and let sit for 5 minutes before serving.