Red Gold Potato-Garlic Jumble


  • 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


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.

Potatoes | Garlic | Parsley