Ingredients
Potatoes
- 1½ pounds small potatoes
- 2 teaspoons salt, divided
Garlic Butter Sauce
- 4 tablespoons butter
- 1 tablespoon olive oil (optional)
- ½ teaspoon black pepper
- 8 cloves garlic, minced
Instructions
- Prepare Potatoes: Add the small potatoes to a medium saucepan and cover with cold water by about 2 inches to ensure even cooking.
- Boil Potatoes: Bring the water to a rolling boil and then add 1 teaspoon of salt. Reduce the heat to maintain a gentle simmer and boil until potatoes are fork-tender and their skins begin to split, approximately 18 minutes depending on size.
- Drain Potatoes: Drain the water and potatoes into a large colander to remove all excess water.
- Make Garlic Butter: Immediately return the saucepan to medium heat. Melt the butter and add olive oil (if using), minced garlic, a generous pinch of salt, and black pepper. Stir continuously for about 1 minute to combine and cook the garlic until fragrant but not browned.
- Option to Halve Potatoes: If potatoes are larger or you want more garlic butter flavor absorption, halve each potato now before continuing.
- Coat Potatoes in Garlic Butter: Return the warm potatoes to the pan with the garlic butter sauce. Mix well to thoroughly coat all potatoes. Adjust seasoning with additional salt, black pepper, and optionally a pinch of crushed red chili flakes for a hint of heat.
Notes
- Use small potatoes for even cooking and shorter boil times; if using larger potatoes, cut them in half for best results.
- Adding olive oil to the butter helps prevent burning and adds a subtle flavor.
- Do not overboil potatoes to avoid them falling apart; they should be just fork-tender.
- For a spicier kick, crushed red chili flakes can be added during the final seasoning.
- Serve immediately for best texture and flavor, as garlic butter can solidify once cooled.
- Prep Time: 5 Minutes
- Cook Time: 18 Minutes
- Category: Side Dish
- Method: Boiling and Sautéing
- Cuisine: American
- Diet: Vegetarian
