Jolene's Recipe Journal

I am a big fan of potatoes in all the forms, baked, fried, hashbrowns, tater tots, roasted, grilled, gnocchi. They are a constant presence on our table and I'm always looking for a new way to add them to the menu. I found the recipe for Herbed Garlic Potatoes on the Taste of Home website, and I picked up a bag of the Little Potato Co. Little Trios, which are baby red, purple and gold potatoes. They are great because you don't have to peel them.  For this recipe you just need to cut them in half, place them in a large pot and cover them with water.  Bring it to a boil, cover it and then simmer them for about 15 to 20 minutes. In a skillet, melt butter and then add garlic, chives, parsley and tarragon.  Fresh is preferred for all but I could only get fresh chives. The parsley was semi dried and the tarragon completely dried.  One of the things that drives me nuts is when a recipe title says the word garlic and then uses one clove. I'm Italian, I've never used one clove of