If you’re not a fan of garlic, leave it out. These potatoes are also delicious on their own.
- About 8 (12 ounces) boiled unpeeled baby Dutch Yellow or Yukon Gold potatoes, cold
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 garlic clove, chopped
- Flaky sea salt, such as Maldon, and freshly ground black pepper
Cut the potatoes into halves or wedges. Warm the olive oil and butter over medium-low heat in a skillet wide enough to hold them in one layer without crowding.
Add the potatoes and sauté until golden and starting to crisp, turning frequently, about 6 minutes total. Add the garlic, if using, when the potatoes have cooked for about 4 minutes. This will allow the garlic to cook but not burn. Season with sea salt and pepper.
Nutrition Analysis: 160 cal, 8 g fat, 10 mg chol, 35 mg sodium, 21 g carbs, 2 g fiber, 2 g protein.
The author of more than a dozen cookbooks to date, Gluten-Free Living Contributing Editor Jackie Mallorca’s titles include The Wheat-Free Cook and Gluten-Free Italian.