Make this for: Dinner
Category: Rice, Beans & Potatoes
This Recipe Makes: 4 Serving(s)
Use new, small, red or Yukon Gold potatoes cooked and enjoy in a salad with green beans, Dijon mustard, cider vinegar, chives or green onion tops and Roquefort or blue cheese.
What you'll need
- 12 small new potatoes
- 1 tbsp. extra virgin olive oil plus 1 teaspoon
- 1 large clove garlic, minced
- 1/4 tsp. salt
- 1 pinch freshly ground pepper
- Step 1
Peel off a 1/2-inch strip of skin around the center of each potato. Place the potatoes in a steamer set over simmering water. Cover and steam until tender, 15 to 20 minutes. Drain and reserve.
- Step 2
Heat the oil and garlic in a non-stick skillet large enough to hold the potatoes in one layer. Cook over medium heat until the garlic is fragrant, about 2 minutes.
- Step 3
Add the potatoes and roll them in the oil mixture. Season with salt and pepper. Recipe makes 12 New Potatoes with Olive Oil