I thought about calling this recipe "Crack Potatoes," because they're that addictive and there's no way to oversell this dish. They are everything you want in a potato dish — crispy, garlicky, buttery, creamy, and fast. When toasting the potatoes with the garlic, watch it carefully; it goes from perfectly browned to burnt in the blink of an eye. Yields 2 servings because you won't be able to stop eating it.
- 1 pound fingerling or baby potatoes
- 3 tablespoons butter
- 4 cloves garlic
- 2 tablespoons parsley
- Flake sea salt
- Ground black pepper
- Press the garlic cloves and set aside. Pick the parsley leaves from the stems and set aside.
- Bring a pot of salted water to the boil and boil the potatoes until tender but not mushy, about 10-15 minutes depending on the size of your potatoes. Test the largest ones for doneness by sliding a butter knife through them, it should meet no resistance. Or just slice one in half and taste.
- Reduce heat to medium-high and drain potatoes. Return the pot to the stove and add the butter — it should foam but not brown — and garlic. Add the potatoes and toss well to coat all of the potatoes with the garlic.
- Continue to toss until the garlic turns brown and fragrant, being careful not to burn it. Sprinkle over a big pinch flake sea salt and a big pinch of black pepper and toss well. Toss in the parsley. Serve hot.