When I was shopping for new potatoes to use on my shish kabobs I found these Baby Boomer Fresh Cream Potatoes from the Little Potato Company. The potatoes are nice and small, I probably could have left them whole but I sliced them before boiling so they would soak up the beautiful Garlic butter...yummy!!
Garlic and Parsley Potatoes
1.5 pounds small potatoes
1 stick butter
2-3 garlic cloves
2 tablespoons parsley flakes (you can also use fresh)
salt and pepper
Boil potatoes until tender. Drain, put in a bowl and set aside.
Melt butter in a small pan over medium heat. Grate the garlic into the melted butter and cook until garlic is melted into the butter.
Take off the heat and stir in the parsley, salt and pepper.
Pour the garlic and parsley butter over potatoes and mix to coat.... enjoy!
