Red Ruby Potato-Garlic Jumble
  • 15 uniformly-small Red Ruby Potatoes
  • 20 peeled garlic cloves
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 2 tablespoons water
  • Coarsely chopped parsley
  • Salt and pepper to taste

    Melt the butter and olive oil together in a heavy skillet (with an available lid). Add the Red Ruby potatoes and garlic cloves and two tablespoons of water. Cover with a tight fitting lid, reduce heat to low and saute slowly, shaking pan occasionally, until potatoes are tender, about 25 minutes. Top with coarsely chopped parsley, salt and pepper.



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