Updated: Jan 4, 2020
These are tiny bites of caramelized goodness
and a perfect side dish for beef or chicken. I have even added sour cream, bacon and cheese and served them like a baked potato. These potatoes are so versatile. I chop them up to make hash browns, boil them to make mashed potatoes and they are perfect for potatoe salad. I leave the skins on and just wash them really well and cut off any dark spots or eyes that may have grown.
You can't go wrong with Savory Tiny Potatoes as a side dish.
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Savory Tiny Potatoes
By: Jena Finnell
Ready in about 25 minutes
Serves 4 as a side dish
1 lb tiny potatoes
3 TB Butter (plus 3 TB to add when serving, if desired)
1 TB Olive oil
1 tsp Garlic powder (or more)
¾ tsp salt (or to taste)
½ tsp black pepper (or to taste)
½ tsp dried parsley OR a handful of fresh parsley, cilantro or your favorite fresh herbs, chopped.
Wash the potatoes. Cut the larger ones in half so that all of the potatoes are about the same size. Dry them off lightly.
Melt the butter and olive oil in a 10 inch skillet heated to medium. When the butter is melted, add the potatoes. Shake them around in the skillet to coat them in the olive oil and butter. Sprinkle them with garlic powder, salt and pepper. Shake them again. ( Stirring tends to break the potatoes. )
Cover. Reduce heat to low. Shuffle them around every 5 minutes or so to brown them on all sides. The potatoes are done when a fork slides easily into them. It usually takes about 20 minutes.
Taste. Adjust the seasonings. Throw in the parsley and an additional 2-3 tablespoons of butter just before serving.