Garlic butter baby potatoes
These crispy garlic butter baby potatoes are gluten free, egg free, and vegetarian friendly!
Servings: 4 people
Ingredients
- 1 package baby potatoes (24 oz package)
- 2 shallots
- 1/4 cup unsalted butter
- 4 cloves garlic
- 1 tsp lemon juice
Spices
- 1/2 tsp garlic powder
- 1/2 tsp dried parsley
- 1/2 tsp salt
- 1/2 tsp pepper
Instructions
- Cut the baby potatoes in half and slice the shallots into long, thin slices. Mince the garlic into small pieces.
- Heat a large skillet over medium heat then add the butter. Cook the baby potatoes and shallots over medium heat for 20 - 25 minutes until the potatoes are crispy on the outside and tender on the inside.You should stir the potatoes occasionally, but not too frequently that the potatoes do not have time to crisp up before they are flipped.
- Add the garlic and spices to the potatoes and cook the potatoes for another 5 minutes.
- Add the lemon juice to the potatoes and mix well.