Pan-Fried Baby Dutch Potatoes With Garlic and Parsley

Ingredients

1.5 lb Baby Dutch/Gold potatoes, washed

XX  water (large pot)

2 tablespoons coarse Kosher salt

2 large cloves of garlic, minced

2 tablespoons fresh parsley leaves, finely chopped

3 tablespoons extra virgin olive oil or butter

Freshly ground black pepper, to taste

Optional

Squeeze of fresh lemon juice, or 

Grated Parmesan cheese

Instructions

Boil the Potatoes. Fill a large pot with X oz of water. Slice the potatoes in half to optimize the area that will be in contact with the pan during sautéing. For larger pieces, cut them into evenly sized segments. Add the sliced potatoes to the pot of water to prevent oxidation. 

Bring the water to a boil and add the 2 tablespoons of salt. Cook the potatoes for about X minutes or until fork tender. Drain the potatoes and set them aside.

Pan Fry the Potatoes. In a large skillet, heat the olive oil or butter over medium heat. Add the boiled potatoes to the skillet with the flat side down. Cook the potatoes, undisturbed until they develop a golden-brown surface. Add the garlic and toss until fragrant. Be careful not to burn the garlic.

Season and Finish. Season the potatoes with additional salt and pepper, to taste. Add the chopped parsley to the skillet and toss everything together, allowing the parsley to mix with the potatoes and garlic. Remove the skillet from heat.

Serve. Transfer the pan-fried potatoes to a serving dish and garnish with extra chopped parsley if desired.

Optional. You can add a squeeze of fresh lemon juice for a burst of citrus flavor. Grated Parmesan cheese can be sprinkled over the potatoes just before serving for an extra layer of flavor.