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

"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 is 4 servings

Metric US

I've Tried It

Ingredients

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1 1/4 pounds potatoes (fingerling potatoes or miniature potatoes, that are buttery in nature. Refer to Note below for other potato alternative)
3 to 4 garlic cloves (pressed through a garlic press or finely minced)
1/2 medium yellow onion (thinly sliced into 1-2-inch slices or diced)
Sea salt, to taste

Fresh ground black pepper, to taste
5 to 6 tablespoons olive oil (extra virgin olive oil, make sure to use a good quality olive oil that is fragrant in flavor)
2 to 3 tablespoons red wine vinegar (to taste)

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 by Step Method

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.