Description
I am a total potato lover. I will eat them in every way. Baked, fried, boiled, roasted, doused with cheese, and loaded with whatever! But these potatoes right here are my all time favorite kind of potato.
Ingredients
- 4 Tablespoons Unsalted Butter
- 2 cloves Smashed And Peeled Garlic
- 2-½ pounds Fingerling Potatoes, Scrubbed Not Peeled
- 2 teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Pepper
- ½ teaspoons Dry Ground Mustard
- 3 Tablespoons Chopped Fresh Dill
- 4 Tablespoons Unsalted Butter
- 2 cloves Smashed And Peeled Garlic
- 2-½ pounds Fingerling Potatoes, Scrubbed Not Peeled
- 2 teaspoons Kosher Salt
- ½ teaspoons Freshly Ground Pepper
- ½ teaspoons Dry Ground Mustard
- 3 Tablespoons Chopped Fresh Dill
Preparation
Melt the butter in a Dutch oven over medium heat. Add the garlic then add the whole potatoes, salt, pepper and ground mustard and toss well.
Cover the pot tightly and cook over low heat for 20 to 30 minutes, until the potatoes are just tender when tested with a small knife.
Every 5 or 6 minutes give the pot a good shake and swirl, without removing the lid to prevent the bottom potatoes from burning.
Turn off the heat and allow the potatoes to steam for another 5 minutes. Don’t overcook them or they will become mush! You wan’t them to keep their firmness. Toss with the dill, and serve hot.
No comments:
Post a Comment