Garlicky Potatoes

Breakfast/Brunch
Side Dish

Recipe courtesy of Susan Ford

Serves 4

Ingredients: 
  • 1 3/4 pounds baking potatoes, peeled and cut into 1" cubes (about 4 cups)
  • 2 tablespoons unsalted butte
  • 2 tablespoons olive oil
  • ​24 medium garlic cloves, peeled and very coarsely chopped
  • ​Salt and pepper to taste
  • ​1 teaspoon red pepper flakes (optional)
  • 1/2 cup coarsely chopped fresh flat leaf parsley

​NOTE: This recipe is adapted from Jacques Pepin's Fast Food My Way

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garlicky potatoes 

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Method: 

Rinse the potates and pat dry.

​Heat the butter and oil in a large cast iron skillet until it shimmers. Add the potatoes, cover, and cook over medium heat for 10 minutes, stirring occasionally, or until they are nicely browned. Lower heat to low, add the garlic and cook, stirring occasionally, for ten more minutes or until the garlic is soft. Season with salt and pepper and hot pepper flakes if desired, toss with the parsley, and serve at once.

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