Cooper’s Hawk Betty’s Potatoes
This is my second small-batch take on Betty's potatoes, and I keep the same red potatoes, garlic, butter, olive oil, parsley, Parmesan, and rosemary. I cut the potatoes evenly so the pan finishes at the same time. I keep the method practical, the seasoning clear, and the texture cues easy to see before serving.
- Time: 30 min
- Servings: 2
Source: Recipe Tweets
Ingredients
- pounds red potatoes, scrubbed and diced
- teaspoons butter
- teaspoons extra-virgin olive oil
- garlic cloves, finely minced
- teaspoon garlic powder
- teaspoon freshly ground black pepper
- teaspoon sea salt
- teaspoons fresh parsley, chopped
- Parmesan cheese, grated
- teaspoon dried rosemary