As I've stated, we are a garlic loving family, so with this side dish I use 3 large cloves of garlic but if you aren't a huge fan (How dare you!!) you can cut the garlic to whatever your preference is. These potatoes are cooked, then pan fried and they end up with a crisp outside but SO soft inside.
Ingredients:
--1.5 lbs of yellow Idaho potatoes
--2 tsp salt, divided
--4 TBSP unsalted butter
--3 cloves garlic, finely chopped
--fresh parsley, chopped *approx 1 TBSP
--1/2 tsp pepper
--squeeze of lemon juice
Peel potatoes and dice into medium size chunks, bite-size if you will. Place in a medium saucepan and cover with COLD water and add 1 tsp of salt to the pot. Heat over high heat to a boil and let cook until fork tender, about 10 minutes.
When done, remove from heat and let them steam in the hot water while you prepare the butter sauce.
In a cast iron skillet (or 12" skillet) melt butter over med-high heat. Let the butter cook until slightly brown, watching CLOSELY so it doesn't burn. This should only take a couple minutes. Then add the garlic and parsley and cook for about 30 seconds, until fragrant. Add the squeeze of lemon, last tsp of salt and pepper.
Strain potatoes in colander and immediately add to butter sauce and mix, carefully, to coat all the potatoes. Allow to cook until the outside crisps a little, careful not to burn.
Serve immediately.
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