5 little redskin potatoes
- Wash and Quarter
- Placed in a pot large enough for all the quarters to be touching the bottom of the pan, but not a lot of extra room.
1 tsp. kosher salt
fresh ground pepper to taste
2 tbsp. dried chives (if using fresh add when reducing liquids at the end)
1 large clove of garlic, crushed
1 tbsp. extra virgin olive oil
Cook on high until liquid is at a rolling boil. Cover and turn down to medium-medium high for 10-15 min until potatoes are fork tender. Remove lid, turn down to medium, and let the liquid reduce (about 5 min). I finished with 1/2 tbsp. of unsalted butter to finish the gravy created by the vegetable stock reduction. I hope you try these they were yummy!