Ingredients
8 baby potatoes
3 -4 tablespoons olive oil
3 -5 cloves garlic (cut in large pieces)
2 teaspoons rosemary
1 teaspoon garlic salt
1 tablespoon parsley (chopped)
1 tablespoon grated romano cheese
Method
Sources
📖
RecipeNLG
dataset
Foodgeist is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. As an Amazon Associate we earn from qualifying purchases.
RecipeNLG
Gathered
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Free 2-day shipping on every tool and ingredient we recommend.
The best culinary books narrated, on the house for 30 days.
Every cookbook you've wanted to read — free for 30 days.
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Universal suction lids — fit any pot or pan, no matching needed
Fluffy mashed potatoes and gnocchi — no lumps, no glueyness
Organize pot lids vertically — saves cabinet space
Adjustable stand — hold cookbook or tablet at eye level while cooking
5-ply bonded stainless — searing, fond development, deglazing
You're reading one of recipes available free. Full library with Gastronome.
Wash potatoes. Place them in a sauce pan and cover with water. Boil until soft (approximately 20 minutes). While potatoes are boiling put olive oil, garlic cloves (cut in large pieces), rosemary and garlic salt in heavy skillet. Heat the oil on low until potatoes are done. When the potatoes are done remove them from water and dry on paper towels. Increase the skillet heat to medium and remove garlic cloves. Add potatoes to skillet and saute about 10 minutes or until just browned, turning occassionly. To serve remove potatoes to a serving bowl, pour remaining oil over them and dust with chopped parsley and grated romano cheese.