Who doesn't like potatoes? They're inexpensive, very tasty, and they fill you up nicely. In this recipe I pan-fried and then oven-roasted small red potatoes and mixed them with garlic butter, some chives and parmesan. Breakfast, lunch or dinner - I could eat them anytime! You could also cool them completely and make an awesome potato salad just by adding some mayo and sour cream.
• 3 lbs small red potatoes • 3 tablespoons olive or sunflower oil • 3 tablespoons butter • 3 garlic cloves finely chopped • 1/2 bunch of chives • 1/2 cup quality parmesan • salt + pepper
Preheat the oven to 375F. Wash and cut the potatoes in half. Put the oil in a saute pan and heat up at medium-high heat. Add the potatoes, face down, and cook for 6-7 minutes, until they're golden. Do it in 2 batches. Transfer them face up in a oven pan. Salt and pepper and in the oven for 30 minutes. In a small saucepan melt the butter and add the garlic. Cook on low heat for 2 minutes. Once the potatoes are done, get them out and transfer them to a large bowl. Add the parmesan, chives and garlic butter. Stir gently with a wooden spoon. Drop in pinch of salt. Serve and eat!