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Ingredients
- 15 uniformly-small Red Gold Potatoes
- 20 peeled Garlic cloves
- 2 tablespoons butter
- 2 tablespoons olive oil
- 2 tablespoons water
- Coarsely chopped Parsley
- Salt and pepper to taste
Instructions
Melt the butter and olive oil together in a heavy skillet (with an available lid). Add the Red Ruby Potatoes and Garlic cloves and two tablespoons of water. Cover with a tight fitting lid, reduce heat to low and sauté slowly, shaking pan occasionally, until Potatoes are tender, about 25 minutes. Top with coarsely chopped Parsley, salt and pepper.
