Ina Garten marble potatoes with garlic & herbs, easy enough for a weeknight side dish and quick enough for a family dinner tonight. You skip the peeling step entirely because marble potatoes are tiny, so they brown in butter in about 15 minutes.
The lid has to stay on tight the whole 10 to 15 minutes, since the potatoes steam in the butter rather than fry. Shake the pot to move them around instead of lifting the lid to check.
Source: Go-To Dinners (2022)
Ina Garten Marble Potatoes With Garlic & Herbs
Course: Side DishCuisine: AmericanDifficulty: Easy4
servings10
minutes17
minutes165
kcalSmall multicolored potatoes cooked covered in butter until the centers turn creamy and the skins brown, then tossed off the heat with grated garlic, fleur de sel and parsley.
Ingredients
3 tablespoons unsalted butter
1 pound multicolored marble potatoes
Kosher salt and freshly ground black pepper
1 large garlic clove, grated on a Microplane
Fleur de sel
3 tablespoons minced fresh parsley
Directions
- Butter and cover: Melt the butter in a large (8-inch) saucepan. Add the potatoes and 1 teaspoon kosher salt and toss with the melted butter. (The potatoes should mostly be in one layer.) Cover the pot and cook over medium-low heat for 10 to 15 minutes, until the potatoes are tender when tested with a small paring knife. Shake the pot occasionally to cook the potatoes evenly but be sure the lid stays on tightly.
- Garlic and herbs: Stir in the garlic and cook uncovered for just 2 minutes. Off the heat, add ½ teaspoon fleur de sel, ¼ teaspoon pepper, and the parsley and toss well. Taste for seasonings and serve hot.
FAQs
What can I use if I can’t find marble potatoes?
Baby Yukon Golds or small red potatoes work fine, just pick ones about the size of a walnut so they cook at the same rate. Halve anything bigger than that. The timing stays close, though larger pieces may need a few extra minutes under the lid.
How long do the leftovers keep?
About three days in the fridge in a covered container. Reheat them in a skillet with a little butter so the skins crisp up again. The microwave works in a pinch, but the potatoes go soft and you lose all the browning.
Can I make these ahead for a dinner party?
Not really, since they taste best straight off the heat while the butter is still glossy. What you can do is wash the potatoes, grate the garlic and mince the parsley hours ahead, which leaves 15 minutes of actual cooking. Treat it as a last-minute side.
Do I need a Microplane for the garlic?
It helps, because a Microplane turns the clove into a paste that clings to every potato instead of sitting in the butter. Without one, mince the garlic very fine and mash it with a pinch of salt under the flat of your knife. The wide 8-inch saucepan with a tight lid matters more than the grater does.
Why did my potatoes brown outside but stay hard inside?
Almost always the heat was too high. Medium-low is what keeps enough steam trapped to cook the centers while the butter slowly browns the skins. Test one with a paring knife before you add the garlic, and give them a few more minutes if there is any resistance.
