1 to 1 1/2 pounds new potatoes, scrubbed
but not peeled
2 tbsp Watkins Sea Salt
1/4 cup Watkins Original Grapeseed Oil
4 large garlic cloves
pinch of Watkins Chili Powder
1 to 2 tsp Watkins Paprika
Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and bring to a boil. Cover with and cook for 20 to 25 minutes until done but not breaking up. Drain and peel or not as you wish, then cut into slices.
Heat the grapeseed oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan. When the garlic browns, discard it.
Add potato slices over medium-high heat. When they start to color around the edges, sprinkle with the paprika and chili powder, and turn in the pan for a couple of minutes more.
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