Patate al burro all’aglio

Ingredienti

• 2 pounds (1kg) baby potatoes
• 1/2 cup salted butter
• 6 garlic cloves
• salt

Preparazione

1. 1

   --- Tossed Garlic Butter Potatoes ---

2. 2

   Prepare Potatoes - wash and peel baby potatoes. For larger potatoes cut into quarters.

3. 3

   Boil Potatoes - cover the potatoes in salted water and boil for about 12-20 minutes. The size of the potato determines cooking times. Test with a fork, potatoes should be tender and pierce easily.

4. 4

   Drain Potatoes - drain potatoes into a colander and return back into the saucepan.

5. 5

   Melt and Toss - add butter, minced garlic and dill into the saucepan over the potatoes. Cover saucepan with lid and gently toss to coat the potatoes in garlic butter. Turn heat on medium if needed to melt butter.

6. 6

   Season and Serve - season with salt and it's ready to serve.

7. 7

   --- Rustic Butter Dipped Potatoes ---

8. 8

   Wash Potatoes - peeling is optional. For larger potatoes cut into quarters

9. 9

   Boil Potatoes - in a saucepan, cover the new potatoes in salted water and boil for about 12-20 minutes. The size of the potato determines cooking times. Test with a fork, potatoes should be tender and pierce easily.

10. 10

    Prepare Ramekins - while potatoes are cooking, prepare 1 small ramekin per person. Mince one clove of garlic into each ramekin.

11. 11

    Infuse Butter - melt butter in microwave or in a small saucepan. Pour melted butter into the ramekins.

12. 12

    Drain and Serve - potatoes from water and enjoy the boiled new potatoes by generously dipping them into the garlic butter.