Today is my baby girl’s 7th Birthday. Time really does fly. I simply can’t believe that she is already 7. We have a lot of birthday fun planned for our little princess with 4 parties to celebrate the special occasion. Happy Birthday to my pride and joy.
I love making special dinner’s on Sunday. This week was no exception. I made a fabulous recipe from Giada De Laurentiis for pork roast smothered with mustard and bacon alongside my favorite potatoes. My mom has been making these since we were little and now I make them all the time for my family. It’s a simple recipe, full of simple ingredients and great flavor. The best kind of recipe if you ask me.
Smaller variety of potatoes work best here. Baby reds, yukon gold, petite colorful and even fingerling are a good choice. No need to peel them, just scrub well and boil whole. Potatoes absorb salt well and it’s important to properly season them. I always add salt to the boiling water when I cook them. If you wait until the end you’ll end up seasoning the outside only, while the inside will be unseasoned.
When choosing herbs stick to dill, parsley and scallions. Go generously on the garlic and butter and don’t be afraid to add a little more salt.
One of my favorite things to do is to double the recipe so we can have it for breakfast. These potatoes are amazing pan fried with a little olive oil then topped with eggs. My husband’s favorite.
Have a great day.
- 1½ - 2 lbs baby potatoes (any variety) clean scrubbed
- 2 garlic cloves, minced
- 1 tbsp dill, chopped
- 3 scallions, sliced
- 2 tbsp butter
- Add potatoes to a medium pot, top with water and ½ tbsp kosher salt and cook until tender.
- Drain all the water, add butter, garlic and herbs. Let the butter melt, gently stir the herbs with potatoes and serve.