|Recipe from: joyouslydomestic|
Image credit: Angela
Twenty-Minute Garlic Yukon Gold Baby Potatoes
“These are great served as-is or you can serve them with a sour cream and chive dipping sauce.” Angela
2 tablespoons olive oil
1 24-ounce bag baby Yukon gold potatoes, cut into halves
Kosher salt, to taste
Black pepper, to taste
3 garlic cloves, peeled and minced/grated
Freshly-shaved Parmesan cheese
Heat a large skillet over medium-high heat.
Add the olive oil.
Allow oil to heat up for two minutes.
Add the potatoes into the hot oil.
Season with salt and pepper.
Stir/toss to coat potatoes in the oil.
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