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 garlic in anything. This one calls for three. I like to use a rocker, so much easier to clean than a press.
Cook and stir the mixture, making sure not to burn the garlic or herbs. It only takes a minute or two for it all to come together.
Gently add the well-drained potatoes and move them around the pan, coating them with the butter mixture. I like kosher salt and fresh cracked black pepper and I didn't really measure.
Everything's better with bacon! The recipe calls for three slices but I did four because that's what I had leftover from breakfast.
These were great hot off the stove and they actually reheated very well in a skillet the next morning with a little bit more butter. The herbed garlic butter would also be great on green beans, sweet potatoes, carrots or corn.
Thank you again to Heather for hosting #HolidaySideDishes Week and to all of the other bloggers for sharing their recipes. Go check them out using the links down below!
Herbed Garlic Potatoes
Ingredients
- 15 small red potatoes (about 2 pounds), cut in half
- 1/3 cup butter, cubed
- 1/4 cup minced fresh parsley
- 2 tablespoons minced chives
- 1-1/2 teaspoons minced fresh tarragon or 1/2 teaspoon dried tarragon
- 2 to 3 garlic cloves, minced
- 3 bacon strips, cooked and crumbled
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Instructions
- Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain well.
- In a large skillet, melt butter. Add the parsley, chives, tarragon and garlic; cook and stir over low heat for 1-2 minutes.
- Add the potatoes, bacon, salt and pepper; toss to coat. Cook until heated through, about 5 minutes.
I love those trio bags of potatoes. My hubby gets weirded out by the purple ones...haha. I love this recipe for its flavor, simplicty, and most of all - garlic with potatoes rock.
ReplyDeleteThese sound delicious. We are a potato family as well so new recipes are always welcome.
ReplyDeleteI'm on team garlic too! And team potatoes... any potatoes. We always have some baby potatoes on hand so I'll need to try this.
ReplyDeleteThose baby potatoes are our favorite! They're so versatile and delicious. And we are totally team garlic! If it calls for 3 cloves we add 6 or 7! LOL
ReplyDeleteSuch a tasty potato side dish! I love garlic on everything!
ReplyDeletePotatoes and garlic are always best together and this one will vanish in a wink here.
ReplyDelete