Nat's Buttery Onion & Garlic Mini Potatoes (Also Great With Japanese Purple Sweet Potatoes)

4
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"These are simple to make and ever so delightful. When I'm pressed for time I put these together and they go well with any meal. The buttery-ness is a result of using miniature teeny-tiny potatoes that now can be found in most supermarkets. Finger potatoes are an example, but now there are various varieties in the markets. They turn out smooth and buttery by their own nature. Japanese sweet potatoes (with purple skin, ivory/pale yellow flesh) are fantastic when used in this recipe. I often mix the 2 types of potatoes with great results. Please do not substitute other sweet potatoes or yams as they are completely different than the Japanese purple variety and will not result with expected flavor."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (182.1 g)
  • Calories 257.2
  • Total Fat - 17 g
  • Saturated Fat - 2.4 g
  • Cholesterol - 0 mg
  • Sodium - 24.1 mg
  • Total Carbohydrate - 24.3 g
  • Dietary Fiber - 3.7 g
  • Sugars - 2.2 g
  • Protein - 2.7 g
  • Calcium - 20.6 mg
  • Iron - 0.9 mg
  • Vitamin C - 14.6 mg
  • Thiamin - 0.1 mg

Step 1

In a medium sauce pan, place potatoes (with skins left on) and cover with cold water over high heat. Bring to a boil and cook for 15 minutes or until they are tender when pierced with a fork.

Step 2

Once they are done, drain water and slice each potato in half.

Step 3

Leaving the potatoes in sauce pan, add sea salt and black pepper to taste. Sprinkle with garlic and thin slices of onion over all. With wooden spoon, lift and turn gently, being careful not to moosh potatoes. Sprinkle with extra virgin olive oil and red wine vinegar evenly over all. Serve hot.

Step 4

NOTE: Another fantastic potato to use in this recipe is a Japanese purple sweet potato (I've placed a picture for reference). They impart a beautiful taste in this recipe. Boil them with skins on until just tender, being careful not to over-boil. Once slightly cooled, peel off skin and cut into 1 - 2" pieces. Proceed as written above. Sometimes I mix the 2 types of potatoes and it comes out fabulous.

Tips & Variations


No special items needed.

Related

Luvcookn

Delicious! Used baby reds, some left whole and some cut. Ingredients are well balanced for us which made inhaling them very easy. Will definitely be made again. Thank you Nat for sharing another of your wonderful recipes. Made for Billboard Recipe Tag.

review by:
(14 Oct 2020)

lazyme

Yum. These were really good. I couldn't find the Japanese potatoes (small town) so settled for a tri-color mix of baby potatoes which worked pretty well. They were simple to make and made a great presentation. Thanks for sharing.

review by:
(12 Dec 2019)

Gerry

Great recipe for my garden grown fingerling potatoes, has me now wish I had grown a few more hills! Made as posted and it is one that will be made again. I am sure it will be just as good with the baby potatoes. Recipe added to my Family Favourites Cookbook.

review by:
(13 Sep 2019)

breezermom

I used purple potatoes, and mixed olive oil and butter, since the recipe said "buttery"! Loved the ease of making the recipe and so enjoyed the garlicky flavor. Thanks for sharing! Made for FYC tag game.

review by:
(4 Apr 2016)

MsPia

Nice twist to potatoes!

review by:
(3 Apr 2016)

Maito

Good red wine vinegar, good Greek olive oil and warm potatoes, what more can you ask for? With our oil, I was able to get away with a third the oil and still have the olive flavor be deliciously prominent. Great side dish or even snack!

review by:
(10 Dec 2015)