Prep 10 mins
Cook 15 mins
These are simple to make and ever so delightful. When I'm pressed for time I put these together and they go well with any meal. The buttery-ness is a result of using miniature teeny-tiny potatoes that now can be found in most supermarkets. Finger potatoes are an example, but now there are various varieties in the markets. They turn out smooth and buttery by their own nature.
- 1 1⁄4 lbs fingerling potatoes (or miniature potatoes, that are buttery in nature)
- 3 -4 garlic cloves (pressed through a garlic press or finely minced)
- 1⁄2 medium yellow onion, thinly sliced into 1-2-inch slices
- sea salt
- fresh ground black pepper, to taste
- 5 -6 tablespoons extra virgin olive oil
- In a medium sauce pan, place potatoes (with skins left on) and cover with cold water over high heat. Bring to a boil and cook for 15 minutes or until they are tender when pierced with a fork.
- Once they are done, drain water and slice each potato in half.
- Leaving the potatoes in sauce pan, add sea salt and black pepper to taste. Sprinkle with garlic and thin slices of onion over all. With wooden spoon, lift and turn gently, being careful not to moosh potatoes. Sprinkle with extra virgin olive oil evenly over all. Serve hot.