Ingredients
- FOR POTATOES
- 1/2 cup unsalted butter
- 3 1/2 ounces potatoes (baby Yukon gold potatoes, halved, about 3/4 cup)
- 3 1/2 ounces potatoes (baby red potatoes, halved, about 3/4 cup)
- 2 sprigs rosemary
- 2 sprigs thyme
- 3 cloves garlic, unpeeled and smashed
- 3/4 teaspoon kosher salt
- 1/4 teaspoon crushed red pepper flakes
- FOR HOLLANDAISE SAUCE
- 2/3 cup unsalted butter (or cultured butter)
- 3 egg yolks
- 1 tablespoon lemon juice
- 1 teaspoon kosher salt
- 3/4 teaspoon garlic powder
- 1/2 teaspoon thyme, chopped
- 1/2 teaspoon paprika, smoked
- 1/4 teaspoon pepper, ground
How to Make
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Step 1: To make the potatoes heat a cast-iron (or other heavy) skillet over medium high heat and then add the butter. Add the potatoes in a single layer, cut side down and cook for 4-5 minutes, stir and cook for another 3-5 minutes.
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Step 2: Stir in herbs and garlic and continue cook stirring occasionally until potatoes are tender (under 10 minutes).
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Step 3: Stir in salt and pepper and serve with the garlic hollandaise.
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Step 4:
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Step 5: To make the garlic hollandaise sauce in a skillet melt the butter over medium heat.
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Step 6: In a blender add the egg yolks and lemon juice and blend on medium-high speed for under 1 minute or until mixture lightens in color and then reduce speed to medium low. Add melted butter to blender in a slow steady stream until a creamy sauce forms. Stir in the rest of the ingredients (-pepper). Serve immediately with the potatoes.
We hope you enjoy this recipe!
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