Recipe by cookiedog
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
Directions See How It's Made
- 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.